Vegetarian foie gras – another recipe from Bread and Spread

This recipe is a total delight.  I call it Ursi’s Lentil Foie Gras because Ursi gave it to me.  You can make a vegetarian or a vegan version.  Beware, if you make the vegetarian version (with butter) nobody will believe it is vegetarian.  Least of all the meat-eaters in your life.  This is the second recipe that I am sharing from my new book Bread & Spread.  You will find the previous one here.

Vegetarian foie gras - another recipe from Bread and Spread 1

Ursi’s Lentil Foie Gras

Vegetarian foie gras - another recipe from Bread and Spread 2virtuousbread
This recipe is a total delight. I call it Ursi’s Lentil Foie Gras because Ursi gave it to me. You can make a vegetarian or a vegan version. Beware, if you make the vegetarian version (with butter) nobody will believe it is vegetarian. Least of all the meat-eaters in your life.
Course lunch, Side Dish
Cuisine French

Ingredients
  

  • 1 Shallot diced diced
  • 2 T Olive oil
  • 70 g Puy lentils (ideally, but if you cannot get them use a brown lentil)
  • 2 Cloves (as in cloves – not cloves of garlic)
  • 1 T Sunflower seeds toasted in a dry frying pan
  • 4 T Dry marjoram
  • 20 g Cold butter or cold coconut oil – the point is to use a fat that returns to a solid state at room temperature
  • 1 t Soya sauce
  • Salt and pepper to taste

Instructions
 

  • Cook the lentils with the cloves in plenty of water until they are done but not mushy. Drain them, retaining the water.
  • Sweat the shallot in the oil on very gentle heat (with the lid on the pan) for a good 5 minutes. Add the marjoram and give it a stir. Turn the heat off.
  • Roast the sunflower seeds in a dry frying pan, being careful not to burn them. When they are done remove them immediately from the pan or they will continue to brown (and burn).
  • Put the lentils and cloves into a magimix or a blender. Add the cold butter and pulse to mix.
  • Add the shallots/marjoram as well as the sunflower seeds, soya sauce. Blend to a fine fine fine puree, adding just enough water, spoon by spoon to make the blender or magimix work. Taste and add salt and pepper to your liking.
  • If you want it even finer, put it through a sieve or a mouli.
  • Decant into an attractive bowl and cover with cling fim. Wait until it has cooled and the put it in the fridge until cold.
  • Eat this with brioche if you are feeling indulgent or a humble whole meal loaf.
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2 Replies to “Vegetarian foie gras – another recipe from Bread and Spread”

  1. What a terrible name – totally against humans cruelly feeding ducks – why name it after this horrible practice?

  2. I would not normally be drawn to a recipe like this.However, as I have the utmost confidence in Jane Mason’s sense of taste, decided to to test it out.

    The ingredients are simple and inexpensive but the combination is amazing. A flavoursome veggie pate that will appeal to carnivores as well. Definately adding this one to my repetoire.

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