Capella Singapore’s Foie Gras Terrine

Foie Gras Terrine

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.

Foie Gras Terrine

Terrine of Goose Liver, Vanilla Apple Chutney and Brioche Toast

Foie Gras Terrine

1kg  Foie Gras

10g  Salt

3g  Pepper

4g  Sugar

  • 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

Apple Chutney

500g  Sugar

1.5kg  Granny Smith apple (peeled and cored)

5pcs  Cardamom

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.

Bon Appétit!