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Papaya cream with coconut milk, cashews, banana and foie gras |

Vegetables and Fruits, Foie gras

La Martinique

Ingredients

Recipe for 4 servings

Ingredients

400 Gr
Green papaya
100 Gr
Onion
2 Clove(s)
Garlic
2 Unit(s)
Vegan chili
500 Ml
White chicken stock
2 Unit(s)
Foie gras scallop
200 Ml
Coconut milk
50 Gr
Butter
50 Ml
Grape seed oil
50 Gr
Cashew nuts
25 Gr
Fresh herbs
300 Gr
Yellow plantain
  • Salt and pepper

Preparation time: 45 min

Preheat your Four at 350 °F

  • Papaya cream

    Sweat the minced onion, minced garlic, pepper and the peeled and sliced papaya.

    Add chicken stock until covered and cook on a low simmer for roughly 30 minutes.

    Add the coconut milk and 30g of butter.

  • Foie Gras

    Pan sear the foie gras in a hot skillet to get a nice coloration.  Finish cooking in the oven for 5 minutes.

  • Yellow plantain

    Peel and cut the bananas into sticks roughly 3cm long.

    Cook them in a skillet with butter and oil, then strain the excess oil and let rest of absorbent paper before serving.

  • Plating

    Place the cream in the bottom of a deep dish or bowl.  Sprinkle with cashews that were toasted and broken up.

    Garnish with the banana sticks and foie gras.  Finalise with fresh herbs of your choosing.

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