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MARBLED POTATOES, FOIE GRAS AND APPLE AND BEETROOT CHUTNEY

Ingredients for 4

  • 5-6 potatoes for boiling / steaming (e.g. Rooster potatoes) (approximately 600 g)
  • 200 g whole foie gras cooked in a terrine
  • 2 cooked beetroots
  • 2 apples
  • 1 pinch of ground ginger
  • 1 pinch curry powder
  • 1 pinch paprika
  • 2 tbsp honey
  • 1 tbsp balsamic vinegar
  • Salt and pepper (seasoning)
EUPOTATOES28755 website 820x480 recipes 01 61
Preparation time: 20 MIN Cooking time: 25 MIN
  1. Wash the potatoes and slice them. Place them in a saucepan of salted water and cook for 10-15 minutes. Drain the potatoes and set aside. Peel and slice them.
  2. Cut the foie gras into 5 mm slices.
  3. Line four small ramekins with cling film.
  4. Fill the ramekins alternating a layer of potato slices and foie gras. Season each layer with salt and pepper.
  5. Press down on them slightly and refrigerate for 15 minutes.
  6. To make the chutney, first peel the apples. Cut the apple and beetroot into cubes.
  7. Pour le vinegar and honey into a saucepan.
  8. Heat to obtain a light caramel then add the apples, beetroot, and spices.
  9. Reduce over a very low heat for 15 minutes, stirring well.
  10. Unmold the ramekins, serve cold with the chutney.

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