Come Dine With Me recipes Foie gras with poached pear and red onion marmalade recipe

Hugo Preece's menu

Date Published:

20/05/2009

Hugo Preece raised the bar with this pleasingly posh starter on Come Dine With Me West London

1. Peel the pears and put them into a small saucepan. Cover with cold water. Add the lemon juice and bring to a gentle simmer. Cook until the pears are tender. Drain and set aside.

2. To make the verjus glaze, put the verjus, port and sugar in a small saucepan and bring to the boil. Cook for 8-10 minutes or until the sauce is thickened and glossy. Set aside and leave to cool.

3. To prepare the onion marmalade, heat the oil in a large saucepan and cook the onions for about 5 minutes. Add the mustard seeds and cook for a further 5 minutes, stirring regularly. Sprinkle over the sugar, add the chilli sauce and 5 tbsp of water. Bring to a simmer, cover and cook for 12-15 minutes until the onions are very soft and the liquid has evaporated, stirring occasionally.

4. Remove the lid, add the red wine and balsamic vinegar. Bring to the boil, then reduce the heat and simmer for 15-20 minutes until the liquid is well reduced and syrupy. Stir regularly, particularly towards the end of the cooking time so the onions do not burn. Remove from the heat and leave to cool.

5. To serve, place a slice of foie gras or chicken liver pate on a dessert plate. Place half a pear beside it and drizzle with a little verjus glaze. Serve with spoonfuls of red onion marmalade and toasted brioche.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.

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