Christmas always brings us great surprises, such as family reunions with people whom we most want to enjoy this holiday season with, meetings with friends, and of course, an atmosphere of great joy and charm in and around the streets of your town or city.
But Christmas also involves making certain dishes, in many cases different from those we would usually consume throughout the rest of the year. In fact, desserts or delicacies such as Spanish pastries and shortbreads, or even nougat is probably only enjoyed during the month of December and the first week of January.
It is precisely nougat that we are going to talk about in this publication. But not just nougat itself, the one you would usually take after lunch, at coffee time or after finishing dinner. We are talking about a dish made with nougat: the delicious recipe of foie nougat by Jean Marc Sanz.
These recipes, especially those made with the traditional Alicante nougat or Jijona nougat, are increasingly popular at Christmas. We say this because of the extraordinary ability of these dishes to surprise some guests who expect to eat something more original on these endearing dates.
It is about us encouraging you to cook one our chef’s favorite treats around the Christmas time.
In addition, the foie nougat is a dish that follows very well after an entree, although it is also ideal to serve as an appetizer.
If you are going to cook this nougat recipe, we recommend that you preferably do it for lunchtime, because it is a high-calorie dish. Even though, it is not very heavy if you consume it in small portions.
The foie gras nougat, is also ideal to pair with a Casta Viva, harvest honey. This wine is a privileged Muscatel, very popular in the Marina Baixa. It is perfect to accompany the foie for its sweet taste. In fact, it is always recommend combining foie’s with fresh wines, which also provide an optimum degree of sweetness.
Ingredients for Foie Nougat
To make a good foie nougat, you will need the following:
- 500 grams of duck’s liver, preferably a fresh foie
- 200 grams of soft nougat
- 100 grams of almond past un toasted
- 50 grams of butter
- 70 grams of cocoa butter
- 10 centilitres of armagnac
- Toasted almonds
- Lemon peel
How to cook the Foie Nougat
- To begin, you should start by heating the foie at 90 degrees for about 10 minutes.
- Add salt and pepper to taste.
- Mix until you obtain a paste, which you must then emulsify. In this way you will get a creamier texture.
- Then place the paste in different molds (each mold is a serving).
- Sprinkle each portion with toasted almond and cinnamon powder.
- It is time to cool the foie for about 2 hours in the fridge.
- Once cold, we recommend that you remove the foie from the mold and place it directly on the plate. Then we recommend that you pour a few drops of reduced port. If you prefer, it can also be perfect with Pedro Ximénez sauce, or even with some citrus chutney.
This Christmas, do not forget to prepare this special nougat recipe of the Hotel Montiboli. Without a doubt, you will surprise your guests.
Articles published in 2018