Ông Táo's Kitchen
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Viet Nam News
with chef de cuisine Olivier Genique from Sofitel Legend Metropole Hà Nội
A new flavour has come to town this week, promised to bring you an energetic and wholesome weekend!
Ingredients: serves 1
8 slices foie gras (50g each)
2 pieces golden apple
25g butter
1 piece quince
25g sugar
100g water
1 lemon juice
100g raspberry
50g white vinegar
25g water
25g sugar
200g Muscat wine
1 vanilla stick
4 leaves shiso
Method:
- Foie gras cooked in pan with a little bit cooking oil.
- Peel apples, make 4 big slice (1.5 cm), cut round with a ring, pan roasted slowly with butter until blond caramel colour.
- Mix water, sugar and lemon juice, boil.
- Peel the quince, cut in two and slowly poach in syrup until quince is soft.
- Mix vinegar, water and sugar, boil. Add the raspberry, cook for 5 min, blend and filter.
- Open vanilla stick, add seed in Muscat wine. Slow cook until became syrup.
- Wash and reserve in cold place.
You can sample the dish at Sofitel Legend Metropole Hà Nội, 15 Ngô Quyền St, Hoàn Kiếm Dist, Hà Nội. Tel: +84 4 3826 6919.
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