Christmas is fast approaching and I'm sure everyone's wondering what special things they can come up with, with perhaps a touch of difference, something easy, can be prepared in advance & just needs a bit of time in the oven, hopefully I have come up with just the thing. I tried this out yesterday, I was looking in my fridge for inspiration and as always found some lovely tit bits, the remnants of some delicious pate de foie Gras needed to be finished. our chickens despite all the rain we have been having lately are laying their mandatory 6 eggs, so as I hatched a plan (excuse the pun), why not make a foie Gras brûlée. Sophisticated but light the perfect starter. So sleeves rolled up I began creating a surprisingly tasty little dish.
I blended the pâté, which by the way could be any type of smooth pâté you wished even vegetarian. I mixed in my small blender 300g of pâté with 120ml of heavy cream, your looking for a smooth consistency. Bring 240 ml of heavy cream slowly to a boil, when a bubble pops the surface it's ready. Whisk 2 egg yolks in a bowl add a good pinch of chilli powder, dash of cinnamon, nutmeg, cloves, season with salt & pepper. Then add a little of the hot cream whisking all the while, slowly adding all of the hot liquid, or it may curdle, although its never been my experience. Pour into a jug (easier to fill pots), then fill the 6 ramekins. Place them in a roasting tin, & fill to half way up the sides of the pots with hot water. Pop into an oven 325°f after 20 minutes check, if their is a tremble then it's ready, otherwise allow another 5 minutes or so. Lift the roasting tin out of the oven, I leave the pots in the water for another 5 minutes, then remove to slightly cool.
Just before serving sprinkle brown sugar on top & caramelise under the grill or with a chefs blowtorch, serve slightly warm with toasted nut or fig bread. Eh voilà the perfect starter.
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