The carnival masquerade
I’ve dressed up flagrantedelicia with a pinch of salt…
Spice bread with apple and foie
Serves 6 to 8
1 spice bread (see recipe here)
6 Granny Smith apples
1 fresh foie
Pink salt and pepper
100 ml port wine
50 ml Brandy
Extra virgin olive oil
Brown sugar to burn
Make the spice bread and keep it wrapped in cling film in the refrigerator.
Preheat the oven to 90 ° C.
Clean the foie of all veins and marinate with Brandy and Port wine for 3 hours.
Place the foie on a tray with holes and season with salt and pepper.
Bake for about 4 minutes.
Let the foie cool down and put into a rectangular lined with cling film.
Preheat oven to 160 º C.
Cover 3 apples with foil and place them into the oven until baked.
Let the apples cool down, remove the pulp and emulsify with a little olive oil.
Mix equal parts water and sugar and bring to boil until sugar dissolves.
Cut thin slices of apple using a mandoline.
Completely cover the slices with the syrup until they are soft and flexible.
Cut the apple in small dices.
Mix 3 parts oil to one part balsamic vinegar.
Cut a slice of the spice bread forming a rectangle.
Place a slice of foie on top and cover with the overlapping apple slices.
Spread brown sugar over the apple and caramelize with a blowtorch.
Serve on the apple puree, apple vinaigrette, balsamic reduction and germinated onion.