Figs with foie gras

I loved this combination of figs and foie. Last year, I was travelling in Krakow, Hungary, and I found this little shop at the farmers' market that specialised in charcuterie. I was stocking up on Bresaola and smoked venison sausages when I spied these small cans of foie gras, goose liver pate, in the corner. I had to pick up a few. The owner explained that these were special cans infused with their spectacular Tokai sweet wine. The pairing is lovely, with the wine's sweetness accentuating the foie's earthiness beautifully. I only open these for special occasions, and a few nights I had a dinner for some close friends and felt the urge to open a can.

The combination is beautiful. The soft fig contrasts with the caramelised crunch of the sugars, and the mousse adds artful notes. I added smoked sea salt; the burst of saltiness cuts through the liver's fat, and the scent of fennel adds a beautiful nuance to the dish. This is a small bite, way too fleeting, and I now wish I had picked up more of this beautiful foie.

The more I cook from this book, the harder it becomes for me to put it back on the shelf. This will be one of those cookbooks I cook more than 1/2 of the recipes from. This is also a cookbook for those who enjoy spending time in the kitchen. The recipes are complex, but the dishes definitely up the dining experience for both yourself and your guests. I recommend this cookbook for chefs who want to elevate their culinary skills. Naomi now runs the Ripe Cooperative in Portland, and I cannot stop drooling over her exquisitely designed food on Instagram. It may be worth visiting Portland to savour a lovely Willamette Valley pinot and enjoy a meal at her restaurant.

For more recipes from this cookbook, click here.

Ingredients:

10 figs

1 can of foie gras mousse

Sugar

Fennel pollen (optional)

Smoked sea salt (optional)

Cut the stems from the figs, halve vertically and cut a small piece off from the base to allow the figs to sit flat. Remove some of the fig meat from the inside.

Stuff the fig with foie. Add a sprinkling of sugar and, using a crème brûlée torch, caramelise it. The figs can be prepped and kept at this stage.

To finish, add a second generous layer of sugar and caramelise it with the torch again until the sugar is bubbling. Top with 1/4 teaspoon og additional foie. Garnish generously with fennel pollen and a few grains of smoked sea salt.

Serve immediately.