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

Appetizers, Foie gras, Vegetables and Fruits

La Martinique


Recipe for 4 persons


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

Preparation time: 45.00 min

Preheat your Four at 350.00 °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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