What to serve with Pate de Foie Gras

[Russethouse]

We are having Pate de Foie Gras as a starter on Thursday evening. When we eat it in restaurants it often has a chutney or relish served  with it - has any one got any recommendations ?

 

[Suze01]

Figs are season now so either fresh figs or made into a compote.  Onion 'chutney' is also a normal accompaniment to foie gras.  I like to serve it with brioche lightly toasted.

[Russethouse]

We had a great source for Onion Chutney but the deli stopped stocking it and Waitrose/M&S Onion chutneys are just too sweet for us. There is nothing for it - I'll have to try making my own (but not before Thursday!)

Thanks Suzie.

[Pierre ZFP]

You could maybe try the Gary Rhodes method of doing onions, dead easy.

Slice LOTS of onions and put them in a heavy pan without  any oil or water, nuffink.  Cover and cook very slowly and they turn brown and caramalised and yummy and could go very well with the fat liver

[Fridgeman]

Hi All

Try this:

1 Kg Red onions sliced

100 grams Brown suger

Small glass red wine

2 Tbsp oil

Cook the onions VERY slowly in the oil (they must not brown) untill soft add wine and suger and cook until nice and sticky, will keep in the fridge for weeks.

 

 

 

[Frederick]

As a starter ....what about on a bed of lettuce ....accompanied by thin slices of smoked breast of duck ?

[Christine Animal]

Gay, if it's really good foie gras, it's a shame to put anything with it other than slightly grilled bread.  It should be kept in the fridge and taken out not too long before serving as it's easier to slice when cold (with a warm knife), then just melts in your mouth.  I've just found this for you, but you'll have to Babelfish it !  Bon appetit jeudi !

http://www.alimentation-france.com/utile/guides/foie-gras.html

 

I don't know why I'm helping here as I'm against foie gras really !   [:D]

 

[Suninfrance]

You can't beat foie gras with a nice bit of toast and onion marmalade.  Our local supermarket has a restaurant next door and they do this as a starter.  It's expensive, but so worth it.

[Russethouse]

Many thanks to all - so far we have the Monbazillac, thin sliced brown bread for toasting, fresh figs and have made the Onion recipe a la Gary Rhodes.

I'm looking forward to it already.....[:)]

[Christine Animal]

I'm going to try the onion recipes too, caramelised, mmmmm !  Just whole boiled onions are so delicious, did you ever have them at school ?  I remember we used to have lamb livers (out of an enormous tin in some sort of gravy) and boiled onions !