{"id":331932,"date":"2019-03-25T05:00:40","date_gmt":"2019-03-25T04:00:40","guid":{"rendered":"https:\/\/funzine.hu\/?p=331932"},"modified":"2019-03-27T12:32:10","modified_gmt":"2019-03-27T11:32:10","slug":"araz-magnum-new-menu","status":"publish","type":"post","link":"https:\/\/funzine.hu\/en\/2019\/03\/25\/gastro\/araz-magnum-new-menu\/","title":{"rendered":"Ice-Cream, or Reimagined Foie Gras?"},"content":{"rendered":"

Spring has arrived, and so is ARAZ\u2019s brand new, bistro-style menu. The restaurant\u2019s novelties include classic favourites like tripe and specialties such as the Magnum ice-cream inspired foie gras.<\/strong><\/p>\n

We\u2019ve had the opportunity not only to taste, but also to make this extraordinary delicacy with the helping instructions of Chef de Cuisine \u00c1ron Barka.<\/p>\n

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Photo: Krisztina N\u00e9meth<\/figcaption><\/figure>\n

Now let us describe you what it feels like to be in ARAZ\u2019s kitchen. Imagine, that the beautiful restaurant\u2019s staff moves around like hardworking ants, fast and easy, while insanely delicious smells fill the air. The hotness created by the cooking surfaces heats us the space in a rather homely way, making this professional environment friendly. Or at least that was our experience, but we did not have the weight of serving hundreds of people on our shoulders.<\/p>\n

After \u00c1ron was kind enough to offer us his newest apron, we got down to business quickly. Of course, he carried out most of the job as a pro, it was delightful to watch him move around comfortably in the kitchen. First, we prepared the ingredients. In a metal bowl we seasoned the liver with salt, pepper, cinnamon and clove, then poured Calvados into the bowl.<\/p>\n

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Photo: Krisztina N\u00e9meth<\/figcaption><\/figure>\n

The next step was to put the liver in small moulds which we later had to cover with plastic wrap. The more times we whip the foil around, the better, because you want to avoid the liver picking up the smell or flavour of other food while in the fridge. Then we (would) have to leave it in the fridge for 8 hours.<\/p>\n

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Photo: Krisztina N\u00e9meth<\/figcaption><\/figure>\n

Time to prepare the nut coat, because that\u2019s what makes a foie gras Magnum. To do so, we heated brown sugar with water and then added the crushed almond and hazelnut. To spice things up a little bit, we also added the peel of an orange.<\/p>\n

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Photo: Krisztina N\u00e9meth<\/figcaption><\/figure>\n

On a silicone baking mat, we spread the mix evenly, and put it into the over for a few minutes. We let it chill and then broke into pieces so that we could garnish (= fully cover) our ice-cream shaped foie gras with it.<\/p>\n

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Photo: Krisztina N\u00e9meth<\/figcaption><\/figure>\n

When the garnish was on spot, all there left to do was to put a wooden ice-cream stick into each and every moulded foie gras, which then looked exactly as if we bought it at a Magnum ice-cream stand. Tips for serving: at ARAZ, they serve this delicacy on sweet loaf toasted on butter, with roast beetroot on a salty bed, and blueberry sauce. Now that\u2019s what we call a mouthwatering gastronomical experience! It was undescribably delicious.<\/p>\n

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Photo: Krisztina N\u00e9meth<\/figcaption><\/figure>\n

Here’s the recipe!<\/h3>\n

Ingredients (for 4)<\/p>\n

Foie gras recipe
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