{"id":1238,"date":"2023-03-28T11:50:00","date_gmt":"2023-03-28T10:50:00","guid":{"rendered":"https:\/\/mccs-journalism.gold.ac.uk\/wp\/tablecloth\/?p=1238"},"modified":"2023-03-28T11:50:01","modified_gmt":"2023-03-28T10:50:01","slug":"fois-gras-sandwich","status":"publish","type":"post","link":"https:\/\/mccs-journalism.gold.ac.uk\/wp\/tablecloth\/fois-gras-sandwich\/","title":{"rendered":"Fois Gras Sandwich"},"content":{"rendered":"\n
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Recipe by Cristina Bowerman<\/a>. Courtesy of Glass Hostaria.<\/figcaption><\/figure>\n\n\n\n
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Preheat an oven to 170\u00b0C\/gas mark 3.<\/p>\n\n\n\n

Let’s make the bread rolls: dissolve the yeast in the water, then add the flour little by little. Once the flour and water is evenly combined add the olive oil, salt and liquorice.<\/p>\n\n\n\n

240g of water\n15g of fresh yeast\n450g of plain flour\n18g of salt\n75ml of extra virgin olive oil\n15g of liquorice powder<\/pre>\n\n\n\n
Mix well and transfer the dough to a large bowl, cover with a kitchen towel and set aside to rise for 1-1\u00bd hours in a warm place. Divide the dough into evenly sized balls, place on a baking tray and leave to rise once more. Preheat the oven to 170\u00b0C\/gas mark 5.<\/p>\n\n\n\n
Brush the the rolls with olive oil and bake for 18 minutes.<\/p>\n\n\n\n
Meanwhile, prepare the mango ketchup. In a medium saucepan heat the olive oil and sweat the onions and garlic. Add all the other ingredients and simmer for 15-20 minutes. With a blender or hand mixer blitz the mixture until smooth, then pass through a fine sieve.<\/p>\n\n\n\n
1 tsp extra virgin olive oil\n1\/4 onion, finely chopped\n1 tsp fresh ginger, grated\n1 mango, peeled and roughly chopped\n90ml of orange juice\n45ml of dry white wine\n12ml of cider vinegar\n12ml of lime juice\n20g of cane sugar\n1\/2 garlic clove\n1 tsp allspice\n1 pinch of cayenne pepper\n1 pinch of cinnamon\n1 tsp ground cumin<\/pre>\n\n\n\n
Let’s make the Passito<\/em> mayo: combine the egg yolk, a pinch of salt and a few drops of water in a small bowl. Slowly drizzle in the oil, whisking all the time, until emulsified. Mix in the Passito<\/em> and season with more salt if necessary.<\/p>\n\n\n\n
1 tbsp of Passito di Pantelleria<\/em> wine\n1 egg yolk\n150g of rapeseed oil\n1 pinch of salt<\/pre>\n\n\n\n
Preheat a deep fryer to 180\u00b0C.<\/p>\n\n\n\n
For the vegetable chips, dredge the sliced vegetables in flour. Fry in the deep fryer until golden and crispy, then drain on kitchen paper.<\/p>\n\n\n\n
1 carrot\n1 courgette\nuse plain flour, for dredging<\/pre>\n\n\n\n
Clean the foie gras and cut into escalopes. Heat a nonstick frying pan over a high heat and sear the foie gras on both sides until browned. Sprinkle with a pinch of sea salt and serve immediately.<\/p>\n\n\n\n
1 lobe of foie gras\n1 pinch of flaky sea salt<\/pre>\n\n\n\n
To plate, put a foie gras escalope inside a liquorice roll and garnish with the mango ketchup, Passito<\/em> mayonnaise and vegetable chips.<\/p>\n\n\n\n
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Related articles<\/h5>\n\n\n\n
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\u201cThere\u2019ll Always Be Time to Rest \u2013 in Peace\u201d<\/a><\/em><\/h5>\n\n\n\n
The pink-haired chef Cristina Bowerman is the only female Michelin-starred executive in Rome and one of the very few worldwide. In this piece, she reflects on a life of abrupt changes and leaps in the dark as opportunities to challenge the stakes of tradition<\/em>.<\/p>\n\n\n\n
by Simone Pellegrino<\/a><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
Preheat an oven to 170\u00b0C\/gas mark 3. Let’s make the bread rolls: dissolve the yeast in the water, then add the flour little by little. Once the flour and water is evenly combined add the olive oil, salt and liquorice. 240g of water 15g of fresh yeast 450g of plain flour 18g of salt 75ml […]<\/p>\n","protected":false},"author":148,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-1238","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/mccs-journalism.gold.ac.uk\/wp\/tablecloth\/wp-json\/wp\/v2\/posts\/1238","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mccs-journalism.gold.ac.uk\/wp\/tablecloth\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mccs-journalism.gold.ac.uk\/wp\/tablecloth\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mccs-journalism.gold.ac.uk\/wp\/tablecloth\/wp-json\/wp\/v2\/users\/148"}],"replies":[{"embeddable":true,"href":"https:\/\/mccs-journalism.gold.ac.uk\/wp\/tablecloth\/wp-json\/wp\/v2\/comments?post=1238"}],"version-history":[{"count":1,"href":"https:\/\/mccs-journalism.gold.ac.uk\/wp\/tablecloth\/wp-json\/wp\/v2\/posts\/1238\/revisions"}],"predecessor-version":[{"id":1239,"href":"https:\/\/mccs-journalism.gold.ac.uk\/wp\/tablecloth\/wp-json\/wp\/v2\/posts\/1238\/revisions\/1239"}],"wp:attachment":[{"href":"https:\/\/mccs-journalism.gold.ac.uk\/wp\/tablecloth\/wp-json\/wp\/v2\/media?parent=1238"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mccs-journalism.gold.ac.uk\/wp\/tablecloth\/wp-json\/wp\/v2\/categories?post=1238"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mccs-journalism.gold.ac.uk\/wp\/tablecloth\/wp-json\/wp\/v2\/tags?post=1238"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}