A Delicacies of A Lifetime – Foie Gras

DSCN3211

Chef Simon Sim a very humble chef, started at a young age of 19years old, worked as a kitchen helper and work his way up to become a Demi Chef at the age of 24years old. To explore the world, Chef Simon Sim found his way in Paris, one of the world’s best cuisine. In his early 30’s, Chef Simon Sim was back in Kuala Lumpur cooking his way in many type of cuisine such as Chinese, Thai, Tex-Mex, Italian and Mediterranean.

Medaglione

Medaglione Di Manzo E Fegato DI Oca Con Tartufi
(Grilled Beef Medallion and Goose Liver with Boletus Mushroom Black Truffle Sauce)

Ingredients

200gm Beef Tenderlion
70gm Goose Liver
25gm Potato Pan-Cake

15gm Green Zuchinni
15gm Yellow Zuchinni
20gm Asparagus
20gm Brocolli
20gm Cherry Tomato

For Sauce
100ml Beef Jus
10gm Puchini
2ml Truffle Oil
20ml Red Wine

Method

1. Chargilled beef tenderlion till donennes, then pan fried goose liver and place in between two pieces of beef.
2. Pan fried potato pan cake and place on the plate and top on beef garnish with sauteed vegetables.
For sauce, sauteed porchini mushroom with truffles oil and glaze with red wine then add beef jus to reduce and ready to use.

I hope you will try Chef Simon’s awesome recipe at your own kitchen and your own leisure. . . . . Sidney

One comment

  • Arfi Binsted
    June 19, 2008 - 6:50 am | Permalink

    you live in KL! i hope we will be able to visit KL sometimes when we visit Malaysia and Indonesia. would love to taste that!

  • Leave a Reply

    Your email address will not be published. Required fields are marked *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    CommentLuv badge

    Related Posts Widget for Blogs by LinkWithin