Brulee of Foie Gras, Greengages, Cashew Streusel and Toasted Brioche

Chef : Andy Beaumont : The Falcondale Rare Recipe from Andy Beaumont, The Falcondale

The award-winning Falcondale is renowned for its food and has achieved two AA rosettes. Under the guidance of newly arrived head chef, Andy Beaumont, who has also worked at the Michelin star Tyddyn Llan in Denbighshire, the hotel aims to extend the culinary boundaries.

Brulee of Foie Gras, Greengages, Cashew Streusel and Toasted Brioche

Recipe : Brulee of Foie Gras, Greengages, Cashew Streusel and Toasted Brioche : The Falcondale

INGREDIENTS

1 foie gras (tins/jars available in delis)
1 leaf of gelatine
166g cashew nuts
Plain flour
Butter
6g Salt
20 Greengages
100ml white wine vinegar
130g sugar

METHOD

Devein the foie gras, wrap in muslin and submerge in table salt for 20 hours.
Stone the greengages and make a chutney with the white wine vinegar and sugar - simply add a cup or two of water and boil until the fruit is rich and thick - some 35-40 minutes. Top up with a little water if it becomes too dry.
Mix the flour, cashew nuts, salt and butter together to make a pastry, freeze, then grate and bake in the oven until golden brown.
Remove the foie gras from the salt and pass through a fine sieve, roll in cling film to form a balotine and set in the fridge.
Dust a slice of foie gras with sugar and brulee under a hot grill, garnish with cashew mixture, chopped herbs and edible flowers (optional). Serve with toasted brioche.