Gem heart with blue cheese dressing, pear and walnuts
Recipe courtesy of Rivington Grill, Souk Al Bahar & Chef Chris Lester & Kelly Jackson INGREDIENTS Dressing 75gm gorgonzola cheese 20ml dijon mustard 20ml honey 100ml olive oil Salad 60gm walnuts 4x100gm baby gem lettuce (separated) 80gm stilton cheese (grated) 200gm English pear (sliced) 10gm salt 10gm pepper
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METHOD Blue cheese dressing: - Blend the gorgonzola cheese,mustard and the honey until smooth, then pour the olive oil onto the blue cheese while the is blender is still running, until you have a smooth dressing. Roast the walnuts with seasoning until crispy. Toss the lettuce in the dressing with the pear and seasoning, place in a bowl topped with the grated stilton and roasted walnuts.
Foie gras de Canard Poêle sur un Coussinet de Pommes et aux Oignons Confits (Pan-fried duck liver on a ginger- apple compote and caramelised red onions) Recipe courtesy of Le Classique, Emirates Golf Club & Chef Francois Porte INGREDIENTS Serves 4 4 slices of foie gras, 60 to 70 g each 2tbsp of white wine 2 cooking apples 2 medium red onions 2tsp of sugar 1tbsp of sherry vinegar 1tbsp of red currant jelly 1tsp of ginger, finely chopped 65g of butter A bunch of mixed leaves Salt and pepper METHOD For the caramelised onions Peel the red onions and slice them thinly. Melt 40g butter in a saucepan and add onion and vinegar. Cover the pan and cook on low heat, stirring from time to time, until the onions are very soft. This will take about 45 minutes. Season to taste and keep aside.
24 UAE Digest, May 2009
For the apples Peel and dice the apples, melt the rest of butter in a saucepan, add the apples, sugar, chop the ginger and cook in a hot heat without colouring, stirring very often. This will take only few minutes. Add the white wine, stir well and set aside. For the foie gras Heat a thick-base frying pan over high heat until very hot, add the seasoned slices of duck liver and seared well for about 45 seconds on both sides. Remove from the pan and set aside on a kitchen
towel. Keep warm For the sauce Reduce 1 cup of balsamic vinegar and 3 cups of red wine, 1 tbsp of red currant jelly until the sauce coated the back of a spoon. To serve, Place 1 tbsp of apple on the middle of a warm plate and add a slice of foie gras on top. Then, place a tbsp of caramelised onion on the side of the plate and a bouquet of mixed lettuce on the other side. Drizzle the sauce over the foie gras.