Quince Bitter Sour - Butter Strudel With Vegan Fois Gras Alternative
Recipe, Food-Styling, Photo & Styling:Oliver Schwarzwald
Vegan with umami
Many top chefs now take a very critical view of foie gras. And this is more than understandable. Although foie gras from species-appropriate husbandry should also be available, it remains a fundamentally problematic product.
As I have had the dubious pleasure of trying foie gras many times in my life, I can say that this vegan alternative is not a one hundred per cent substitute for the naturalised advocates of foie gras. But even if it doesn't quite hit the spot in terms of flavour, it's a perfect alternative with a fine and creamy consistency, plenty of umami and a wonderfully spicy undertone.
Please note: I have used high-proof brandy and I am aware that some residual alcohol remains in the dish even after cooking. I tasted it and didn't notice anything physically. The flavour didn't remind me of brandy either. I think this ingredient is an important factor here in order to achieve a liver paté flavour, and what fits better into the flavour world of "liver" than apple or quince, which is why we use a little quince juice, maple syrup for depth and a dash of Palermo bitters. If you like it a little more bitter, use JNPR bitters. Of course, fresh lemon juice is added to the shaker for acidity and freshness, and a quince drink with a delicious snack is ready. I bought the Butterstriezel from my favourite bakery. Baking is just not my thing. Of course, this dish tastes even better with an oven-fresh strudel - cheers!
The Fois Gras Alterantive :
Ingredients:
150 g cashew nuts
2 shallots
2 cloves of garlic
50 g mushrooms
80 g unflavoured coconut oil
2 tbsp light-coloured miso paste
1 tbsp tomato paste
1 tsp salt
1 star anise
1 ½ tsp cinnamon
4 cloves
½ tsp black pepper
100 ml brandy (attention!)
4 g cornflour
For the fat layer
3 tbsp unflavoured coconut oil
2 tbsp olive oil
Preparation:
Soak the cashew nuts overnight in approx. 400 ml water.
Cut the shallots, garlic and mushrooms into thin slices. Melt 2 tbsp coconut oil in a medium saucepan. Add the shallots, garlic and mushrooms and sauté for 15 minutes with the lid on.
Stir in the miso paste, tomato puree, salt and spices. Then deglaze with cognac, bring to the boil briefly and simmer over a medium heat for 10 minutes.
Drain the cashews and leave to drain briefly. Add to the pan along with 275 ml water and the remaining coconut oil (except for the fat layer). Bring to the boil briefly, simmer for 1 minute and remove from the heat.
Pour the contents of the pan into a blender and puree until smooth.
Then add the starch on a medium setting and blend for a further minute or so.
Quickly divide the hot mixture into clean glasses.
The fat layer
Melt the remaining coconut oil, then stir in the olive oil.
Pour a hot layer about 1 cm thick onto the filled pâté.
Leave to cool slightly at room temperature without the lid, then leave to cool completely in the fridge without the lid.
Recipe, Food-Styling, Photo & Styling:Oliver Schwarzwald
The drink:
6 cl quince juice e.g. van Nahmen
3 cl Palermo Bitter
2 cl lemon juice, fresh
1 cl maple syrup
Pour all the ingredients into a shaker filled with ice and shake vigorously. Strain into a chilled glass.
Cheers!
Recipe, Food-Styling, Photo & Styling:Oliver Schwarzwald