Hello my foodie friends,
Let’s stick to the Christmas celebrations theme today. Here is a super simple starter, easy to cook but with a little wow effect: my pumpkin squash with foie gras.
You will just have to make a pumpkin squash as you can do it anytime during fall or winter.
Of course you can prepare it the day before which is super convenient when you’re having many guests for Christmas or New Year’s Eve!!
A few minutes before eating, you will stir fry your slices of duck fois gras and that’s it!!
(Presentation :pink Gourmet Bahia bowl, beige Gourmet Bahia plate, pink linen tablecloth by Degrenne)
To make even more yummy, you can add a slice of grilled toast or brioche bread! It is not always necessary to make complicated thinkgs to have scrumptious food!
Shall we now?
The recipe, Chef!
Pumpkin Squash with Foie Gras
- 4 slices of duck fresh liver "foie gras"
- Flower salt
- 1 kg butternut (or pumpkin)
- 2 carrots
- A pat of butter
- 10 cl cream
- 40 cl water
- 1 cube of dehydrated chicken broth
- Ground cumin
- Ground coriander
- Ground Ginger
- 1/2 teaspoon coarse salt
Peel the carrots and butternut, cut them into 2-3cm (1-inch) cubes.
Place the cubes in a heated frying pan with the butter for around 5 minutes.
If you have a Thermomix machine, put the vegetables in your bowl with the water, the dehydrated chicken broth, the ground cumin and the salt. Set your Thermomix on 100°C, 20 minutes and speed 1,5.
When it's done, add the cream and a bit of pepper. Set you Thermomix on 10 seconds and speed 4.
If you don't have a Thermomix machine, put the vegetables in a pan with the water, the dehydrated chicken broth, the ground cumin and the salt. Cook for around 20-25 minutes until the vegetables cubes soften.
Blend, add the cream and season with pepper.
Cut your foie gras slices in 4 or 6 pieces.
Stir fry on each side for 1 minute.
Pour the pumpkin squash in a plate or bowl, add a few cubes of foie gras and spread flower salt. Serve!