Pairing foie gras with California Raisins
Executive chef Sherwin Sim of Lawry's The Prime Rib Singapore has come up with a surefire two-part recipe for the Pan-seared Foie Gras with Thyme and California Raisins Gelée, accompanied by a California Raisins and California Raisins and San Antonio Velvet Port wine sauce.
Dried in the warm California sunshine, California Raisins are naturally sweet and do not contain any added sugar, making them ideal for use in both savoury and sweet dishes. Executive chef Sherwin Sim of Lawry’s The Prime Rib Singapore shares his recipe for a festively decadent pan-seared goose foie gras served with thyme and California Raisins gelée, accompanied by a California Raisins and San Antonio Velvet Port wine sauce. “The sweetness of the California Raisins beautifully complements and contrasts the rich and fatty texture of the foie gras, combining flavours that have a wonderful affinity for each other,” he says.
Pan-seared Foie Gras with Thyme and California Raisins Gelée
Prep time 20 minutes + overnight soaking of California Raisins and setting
Cook time 1 hour
California Raisins juice
100g California Raisins
• In a small saucepan, heat up the California Raisins and water, and boil for 15 minutes over medium heat. Remove and strain.
• Finely blend the mixture and set aside.
1 litre water
200g caster sugar
25g fresh thyme
16g Gellan powder
11g Kappa powder
50ml California Raisins juice
20g California Raisins, soaked overnight for 12 hours in hot water
• In a medium soup pot, bring the water and sugar to a boil. Lower the heat and simmer for 5 minutes until the sugar dissolves. Add in the thyme, turn off heat and set aside for 15 minutes.
• Strain the mixture and bring it to boil once more. When boiling, add in the California Raisins juice and both powders. Continue boiling for 5 minutes.
• Remove from stove and use a hand immersion blender to blend mixture until smooth.
• Pour the gelée into a tray and let it set for 10 minutes before placing the soaked California Raisins into the mixture carefully, placing them 5mm apart. Set aside for 12 hours or overnight in the fridge before using. Cut it according to the size you want and serve.
California Raisins and San Antonio Velvet Port wine sauce
1 cup California Raisins, soaked overnight in San Antonio Velvet Port wine
2 cups San Antonio Velvet Port wine
2 tbsp caster sugar
1 cup Lawry’s Gravy (or any brown sauce)
• In a small saucepan, heat up the California Raisins and Port wine together, and simmer for 15 minutes over medium heat.
• Add in the sugar and simmer for another 5 minutes until sugar dissolves. Add in Lawry’s Gravy and simmer for 10 more minutes. Set aside.
3 tbsp olive oil
20 pieces of goose foie gras, 50g each
3 tbsp all-purpose flour, sifted
pinch of crushed black pepper pinch of sea salt
5 tbsp California Raisins and Port wine sauce
• Preheat the oven to 180°C.
• Heat olive oil in a small frying pan and swirl to cover the entire pan surface.
• Season both sides of the foie gras and coat with flour.
• Place the foie gras into the heated frying pan and pan-fry for 2 minutes. Flip over and fry the other side for another 2 minutes. Remove from frying pan and bake in the oven for 2 minutes.
• Remove from oven and place the foie gras onto a kitchen towel to soak up the oil. Transfer to a serving plate.
• Pour the California Raisins and Port wine sauce over the foie gras and garnish with the thyme and California Raisins gelée.
For more information and recipes on California Raisins, please contact the Raisin Administrative Committee. #02-129, Enterprise Hub, 48 Toh Guan Road East.
Tel: 6515 6113. Email: firstname.lastname@example.org. Visit www.caraisins.org, www.caraisins.com