List of recipes using Port: 8 recipes

Port
[Crème de foie gras]
Crème de foie gras
This is a rather tricky recipe in which foie gras is used to make a savoury cream, similar to a crème brulée but - of course - without sugar and without caramelizing the top. Instead, it is topped with an espuma (a light hot foam) of potatoes, garnished with crispy morsels of serrano ham.
30,8253.8/5 for 11 ratings 3 hours 33 min.
[Foie gras cured in salt]
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.
73,2045/5 for 11 ratings 2 days 16 hours 28 min.
[Home-made terrine of foie gras]
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...
114,003 63.9/5 for 7 ratings 4 days 15 hours 50 min.
[Terrine of foie gras]
Terrine of foie gras
This simple way preparing a terrine of foie gras is ideal for beginners. In this recipe the liver is passed through a sieve or vegetable mill rather than kept in large pieces. The final appearance is smoother, less marbled, but just as delicious.
53,461 15/5 for 9 ratings 17 hours 8 min.
[Lobster Thermidor]
Lobster Thermidor
In this recipe, the lobster are cooked first in a court bouillon (stock), then the flesh is removed and cut into small pieces before being cooked with the cream and alcohol. The dish is browned in the oven to finish.
35,953 14.7/5 for 18 ratings 35 min.
[Pâté de campagne]
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
110,870 23.7/5 for 3 ratings 7 hours 54 min.
[Paté en croute (terrine in a pie crust)]
Paté en croute (terrine in a pie crust)
The French classic "Paté en croute" is a terrine of different meats layered and baked in a pie crust. There are many recipes which vary the kind of meat and the seasonings. This is my version with pork, veal and chicken, which is not too difficult, though it does entail quite a lot of work.
50,182 134.3/5 for 15 ratings 6 hours 49 min.
[Melon with port sorbet]
Melon with port sorbet
This recipe is a new twist on the classic melon with port: melon balls served on a bed of port sorbet.
18,3934.9/5 for 18 ratings 49 min.

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