Tamarind Foie Gras

A exquisite fusion appetiser

Moderate

Mild

30 minutes

Ingredients   Servings: 2 people

Slices of foie gras4 pieces
Tamarind Paste60g ( 4 sachets)
Soy sauce2 tbsp
Shallot (thinly sliced)  1 piece
 Garlic (crushed)2 cloves
Corn starch 1 tbsp

Method

1. Fry the shallots and garlic

In a small saucepan, heat a Tbsp of oil over a medium-high heat. Add the shallots and garlic when the oil is hot enough.
Stir and cook until light the shallot turns a golden brown colour.
Transfer to a paper towel to drain off excess oil and put to one side. 

2. Make the Tamarind sauce

Pour the sachets of tamarind paste in a saucepan over medium heat. Add the soy sauce and the brown sugar.
Dissolve the corn starch into 100ml of cold water and then add this mixture to the tamarind sauce, soy sauce and brown sugar. Cook, stirring frequently to blend all the flavours together.

3. Cook the pan-seared foie gras

Place a sauté pan and 1 Tbsp of oil over medium-high heat.
Sear foie gras slices until crisp and golden brown for about 1 minute per side.
Transfer to a paper towel to drain off excess fat.

4. Assemble and serve

Plate the pan-seared foie gras and drizzle a generous helping of tamarind sauce over all 4 pieces.
Top the foie gras off with fried garlic and shallots. Serve immediately! 
Suggestion: serve with fried papaya slices.