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California Farm Cashew Foie Gras Pate
Introduce
Chef :
Hobby HorsemanCalifornia Farm Cashew Foie Gras Pate
After making imitation foie gras from pork liver, and making blue cheese from cashew nuts, I feel confident enough to try this cashew foie gras recipe, guided by the posted recipes from Chef Fabrien Borgel in Paris and Thomas from Fullofplants.
Ingredient
Food ration :
2 people, 2 poundsCooking time :
Overnight cashew nut soak, 1 hour prep
4 Tbs
cocoa butter
4 Tbs
natto
4 Tbs
California Brandy
4 Tbs
water
2
shallots
4 Tbs
Tahini
2 tsp
brewers yeast
2 tsp
Truffle extract
2 tsp
ground green peppercorns
1/4 tsp
turmeric
1/4 tsp
seasalt
4 Tbs
coconut oil to seal
Cooking instructions
* Step 1
Soak cashews overnight in water. Process 2 cups at a time in food processor with cocoa butter, natto, shallot, tahini, brewers yeast, turmeric, pepper, water. When all cashews are processed, mix brandy in by hand. Put in cast iron crock pot with lid. Store in pantry for five weeks to let brewers yeast work and blue mold develop.
* Step 2
Remove lid, scrape blue mold crust, melt coconut oil to seal top of foie gras. Keep cool till served. Enjoy.
Note: if there is a photo you can click to enlarge it
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