Foie gras parfait, grape chutney and toasted brioche

Foie gras parfait, grape chutney and toasted brioche

Tom Aikens's rich canapé is perfectly counteracted by a tangy and sweet grape chutney that is lightly flavoured with Armagnac
  • Cooking:
  • Serves: 12 persons



  1. Step 1

    To make the foie gras, melt the butter in a pan. Bring the foie gras to room temperature, beat the eggs and bring to room temperature
  2. Step 2

    Sweat the shallots, garlic, bay leaf and thyme leaves in the butter until soft
  3. Step 3

    Add the port, brandy, Madeira and sugar and reduce until the pan is almost dry. Cool a little
  4. Step 4

    Mix the foie gras, eggs and shallot mix with the salt and pepper. Process in a blender until smooth
  5. Step 5

    Slowly pour in the butter with the motor running, making sure you don’t over process
  6. Step 6

    Pass through a chinois and pour into a 2 litre terrine mould double-lined with cling film - the mix should go 2.5cm up the sides of the mould
  7. Step 7

    Bake in a bain marie in the oven at 115°C for 20 minutes
  8. Step 8

    Cool on a clean tray at room temperature for 30 minutes then chill in the fridge for 40 minutes or until cold and firm
  9. Step 9

    To make the grape chutney, sweat the onions and ginger in the oil until soft. Add the spices and the rest of the ingredients (except the apple and grapes) and reduce everything to a syrup
  10. Step 10

    Add the apples and cook for 15 minutes, then add the grapes and cook the chutney on a very gentle simmer for about 1 ½ hours, stirring occasionally, until it is thick and dark in colour. Cool and store in sterilised jars
  11. Step 11

    To make the brioche, put the flour, yeast, sugar, salt, and eggs in the bowl of a mixer fitted with a dough hook. Mix until the dough is smooth
  12. Step 12

    Add the butter a little at a time with the mixer running, then mix for about 15 minutes on a medium speed. The dough will leave the sides of the bowl when ready and will become very shiny
  13. Step 13

    Tip the dough out of the bowl, and knead it briefly. Tip into a loaf tin and leave to prove until tripled in size, which should take about 1 hour
  14. Step 14

    Preheat the oven to 180°C/gas mark 4. Bake the loaf for 30 minutes, or until the bread is cooked through. Place on a wire rack and cool
  15. Step 15

    To plate, toast 3 thick slices of brioche and cut it into 4 fingers. Place some parfait on the brioche toast, add the chutney and sprinkle with the cornichons, capers and sea salt