Adapted from cuisineaz.com, this is a straightforward recipe for foie gras mousse. Pieces of foie gras are melted in whipped cream, and the mixture is then mixed twice, so it turns foamy. The resulting mousse is served in verrines, but any other glasses will do, and decorated with pieces of foie gras and berries.
Adapted from Dartagnan.com, this is a recipe for pan-seared foie gras slices. When searing foie gras, it is crucial that you don't overdo it as that will ruin its texture — it will become too gamey. You can serve seared foie gras atop of bread in which case you just need to sprinkle it with coarse salt before serving, or if looking to kick it up a notch, pair it with a sauce of your liking, a choice of which is suggested in the recipe. Take the foie gras out of the refrigerator 10-15 minutes before slicing it, or buy already pre-sliced, portioned and packaged foie gras.
One of the finest examples of traditional Scottish cuisine, haggis may not look attractive at first glance, but it compensates its looks with a rich, meaty taste which some people also describe as earthy and nutty. Basically, haggis is a savory pudding prepared with meat, oatmeal, onions, suet, salt, and pepper, and in this case, meat refers to sheep’s pluck or offal — heart, lungs, and liver. The haggis is traditionally encased in a sheep’s stomach, which is, in modern times, sometimes replaced with a synthetic sausage casing. The first step is to soak the sheep’s stomach in salted water and to turn it inside out. The heart, lungs, and liver are cooked in unsalted water for 1,5 hours or until tender, after which they are left to cool. The stock is reserved for later preparation, while the pluck is chopped, minced or grated, and mixed with onions, suet, lightly toasted oatmeal, salt, and pepper. The mixture is then stuffed into the sheep’s stomach, which is tied or sewn, pierced in a few spots, and cooked for 3 hours until it swells. Prior to serving, haggis is transferred onto a serving plate, patted dry, and cut with a sharp knife, so the delicious, crumbly filling pours out. The color of the filling can range from light brown to almost black, which depends on the proportion of the used ingredients. Traditionally, haggis is served with a side of bashed neeps and mashed tatties (turnips and potatoes), as well as a glass of Scottish whisky.
According to French law, foie gras is defined as a liver of a duck or goose that's been fattened through a process called gavage, which is a method of force-feeding corn with a feeding tube. Also, foie gras comes in various, legally defined presentations. There are whole liver lobes, one or two, called foie gras entier, liver pieces which are reassembled together are labeled just as foie gras, while a cooked, moulded block with 98% or more foie gras is called bloc de foie gras. In case it is labeled avec morceaux it is mandatory that it contains at least 50% of goose foie gras pieces or in case of duck, 30%. Pâté de foie gras and mousse de foie gras should have at least 50% if not more of foie gras, while 75% of foie gras or more should be used in parfait de foie gras. When it comes to cooking foie gras, there are many techniques out there, and they are usually divided into hot and cold preparations. Some cook foie gras completely as in the case of searing, while others are raw preparations, as in the case of foie gras au torchon. However, the most traditional and popular is foie gras terrine, where foie gras is cooked in a bain-marie and then cooled in the refrigerator for at least a day. Foie gras mousse is also quite popular, as well as pâté of foie gras. Usually served as an appetizer, foie gras can be eaten hot or cold and is typically paired with toasted bread, and sweet or red wines. Also, depending on the preparation, foie gras can also be served with various sauces, or with various fruit preserves and dried fruits. It can also be served as a side dish to steak, or added to sauces.
Accessed via Epicurious.com, this recipe is adapted from D'artagnan's Glorious Game Cookbook, by Ariane Daguin, George Faison, and Joanna Pruess. To make this foie gras terrine, you will need a 3-inch deep, oval terrine dish, a piece of cardboard that’s been cut to fit the top of the terrine, and 3-pound weights. The dish can be made three to five days ahead and should be kept inside its mold, covered with plastic wrap and chilled. Once unmolded, the dish will keep for three days if kept tightly wrapped in plastic wrap and chilled. Serve slices of foie gras with toasted bread or baguette.
Isaw, an inexpensive Filipino street food dish consists of boiled, then grilled pork or chicken intestines. The dish is made with intestines, soy sauce, vinegar, salt, peppercorn, dried bay leaves, onion, garlic, chilies, and more often than not, banana ketchup. The intestines are meticulously cleaned and boiled in seasoned water. After cooling, they are cut into smaller pieces, skewed, and grilled over hot charcoal, basted in a soy sauce mixture. Isaw is served hot, usually accompanied by some soy sauce or a spiced dip made with vinegar, onion, garlic, and chilies. Isaw is most commonly sold at street stalls named isawans, and is traditionally consumed as an afternoon snack.
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