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Split pea and foie gras casserole, salsify, girolles and Madeira – by Mark Treasure

11 September 2006
Split pea and foie gras casserole, salsify, girolles and Madeira – by Mark Treasure

Ingredients (serves four)

100g green split peas, soaked
100g butter
1 bulb garlic, peeled and chopped
1 onion, diced
500ml bacon stock
Salt and pepper
50-75g girolles
1tbs olive oil
8 slices pancetta
4 x 25-30g pieces of foie gras
Truffle oil
Madeira sauce
8 strips salsify, deep-fried

Method

Cook split peas in 75g butter with garlic, onions and bacon stock until thick and emulsified. Season well.

Sauté girolles in 25g butter and olive oil. Season.

Lightly grill pancetta. Sauté foie gras and season.

To serve, spoon peas onto plates. Top with foie gras, pancetta and girolles. Drizzle with truffle oil and Madeira sauce and garnish with salsify.

Mark Treasure

Photo © Sam Bailey

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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