December is probably my favourite month in the year, simply because the air is just full of festivities and good cheer.
One of the things that I always look forward to is the scrumptious, mouthwatering Christmas meals. Capella Singapore’s Executive Chef David Senia, was kind enough to share with me a recipe for a very festive appetizer which The Knolls will be serving this festive season – a Foie Gras Terrine with Apple Chutney and Brioche.
I love the simple preparation that impresses with its beautiful flavours.
Terrine of Goose Liver, Vanilla Apple Chutney and Brioche Toast
Foie Gras Terrine
1kg Foie Gras
- Marinate the Foie Gras with salt pepper and sugar and place it in a terrine
- Put the terrine in a hot water bath and cook it at 55 degrees Celsius for an hour
- Allow it to cool and set for one day
- Remove the foie gras from the terrine and slice it evenly
1.5kg Granny Smith apple (peeled and cored)
5 Vanilla Pods
- Dice the Granny Smith apple into fine pieces.
- Combine all the ingredients, including the diced apples into a large saucepan and cook
- Bring the mixture to a boil, stirring occasionally
- Reduce the heat and continue allowing the mixture to simmer while stirring occasionally until most of the liquid has evaporated.
- Remove from heat and allow it to cool.
Assembling the dish:
- Place the sliced foie gras terrine in between two slices of toasted brioche and smear a generous helping of apple chutney across the plate.
- To garnish, chop some nuts (hazelnuts, walnuts, almonds, pistachios) and gooseberries in a bowl toss it with vanilla olive oil
Additional festive garnishing tips from Chef David: you can add some micro herbs, such as coriander leaves, which not only add a decorative touch to the dish but also enhance the taste.