Recipe for a winter roll with foie gras and mango chutney
Ingredients · Servings 4
- 225g of mango
- 1/2 onion
- 1/2 apple
- 1/2 teaspoon of salt
- 1 pinch of Espelette pepper
- Pepper
- 50 g of cassonade
- 1 drizzle of olive oil
- 5 rice cakes, 22 cm in diameter for mine
- Cooked foie gras
- Rocket
- Mango chutney
Method · 20 min
- For the mango chutney, peel the onion and dice it. Peel the mango and apple, and dice the flesh.
- Pour a drizzle of olive oil into a pan and fry the onion until translucent, then add the fruit and mix well.
- Add the salt, sugar, chili, pepper, and coat the fruit with it.
- Lower the heat and let it cook for about 30 minutes, until the mixture has reduced to a compote.
- Stir occasionally during cooking.
- Pour into a jar and let cool to room temperature.
- For winter rolls, prepare a bowl filled with hot water. Carefully cut your wrappers into 4 wedges using scissors.
- Prepare a plastic cutting board, or a tea towel on your work surface. Moisten a quarter of a rice paper sheet in the bowl and let it soften.
- Place it on your workspace with the rounded side facing you, place on the edge facing you in the middle a rocket leaf, a little mango chutney, and a piece of foie gras cut into not too long sticks.
- Cut into not-too-long sticks. Gently fold the edges towards the middle, roll it up to the top, and arrange on your serving dish.
- Repeat with the remaining rice cakes until used up, and keep refrigerated until ready to serve, but be careful not to make them too far in advance.
