Braised endives, citrus fruit and gingerbread
Recipe by Inaki Aizpitarte
4 healthy endives, 2 white grapefruit, 2 pink grapefruit, 4 oranges, 300 g of unsliced gingerbread, 5 cl olive oil, salt, ground pepper
Take off the gingerbread crust and cut into fine slices. Dry these bread fingers
in an oven at 80°C. Place the rest of the gingerbread in the oven to dry
and then crumble into a powder. Set aside.
Wash the grapefruit and orange segments. Put in the refrigerator. Peal the 2 oranges and cut them in cubes. Put the clean endives into a cast iron casserole dish and add a little water, salt, sugar and the oranges in cubes. On a low fire, or in an oven at 130° C, candy the endives for around 2 to 3 hours. Put the citrus fruit in a salad bowl and add olive oil, a pinch of salt and a little ground pepper. Arrange the citrus fruit salad in soup dishes. Place a warm endive on top of the salad and decorate with the gingerbread fingers. Sprinkle the gingerbread powder around the corner of the plate.
Fresh foie gras with miso
Uncooked green peas, Fava beans sliced in two, Enoki (Japanese mushrooms), Nori (Japanese seaweed), new red onion, Buckwheat seeds, peppermint, edible flowers such as Coriander flowers, pepper, salt
Slice the foie gras into lengthwise strips. Salt and pepper. Arrange in a soup dish. Add the green peas, Fava beans, Enokis, Nori leaves, Buckwheat seeds, chopped onion, flowers and peppermint. Pour in the warm miso broth. The broth will cook the foie gras.
|A stubborn-minded Basque
a young cook
129, avenue Parmentier