CHICKEN, FOIE GRAS AND BLACK TRUFFLE PITHIVIER

CHICKEN, FOIE GRAS AND BLACK TRUFFLE PITHIVIER

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Napawan Phourkan
Kamonwan Juntarasate

A tropical retreat by the magnificent River of Kings, Shangri-La Hotel Bangkok is as relaxing and unwinding as gliding down the Chao Phraya River. This gorgeous hotel boasts the Salathip Restaurant, where you settle into a traditional Thai teak pavilion and watch graceful Thai dancers perform while enjoying cuisine prepared with fragrant spices. Represented by Reinolf Moessl & Wilai Tangprasertsuk.

  • Sub Category Name
    Appetisers
  • Recipe Source Name
    Real High Tea 2014/15 Volume 1

Ingredients

  • 15g chicken breast
  • 3g pork belly
  • 1g truffle oil
  • 1g black truffle paste
  • 5g foie gras
  • 1 sheet puff pastry
  • 1 egg yolk
  • 2g crème fraiche

Methods and Directions

  • Chop the chicken breast, pork belly and foie gras. Mix with truffle oil, truffle paste and crème fraiche.
  • Cut 2 rings of puff pastry of 100mm in diameter. Put the chicken/truffle/foie gras mix on one piece of puff pastry.
  • Make the soudure using the egg yolk.
  • Cover with the second sheet of puff pastry and make a nice round shape. Cook in an oven at 180 deg. C for 15 minutes.

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