Quiche with Mango Chutney & Pan-Fried Goose Liver
For those who want something more special on the menu, we suggest you to try this recipe, pan-fried goose liver and quiche with mango chutney. A winner on special occasions!
4 Pidy Quiches 11cm
1kg of ripe mango
350g brown sugar
25cl cider vinegar
3 cloves of garlic
50g dried raisins
4 slices of goose liver (1.5 cm thick)
- Peel the mangoes and cut into pieces.
- Crush the garlic, peel the ginger root and grate finely.
- Take a saucepan and let the mango simmer gently for 35 minutes, along with the cider vinegar and brown sugar.
- Add the garlic and ginger and season with some salt and pepper.
- (As an extra you can also add some Tabasco).
- Mix regularly while simmering for 35 minutes.
- Add the dried raisins and let it cook for 15 minutes.
- Finish with a large tablespoon of honey.
Pan-fried goose liver
- Fry the goose liver slices very briefly over high heat.
- Place the goose liver together with the quiches for 5 minutes in a preheated oven at 170 degrees.
- Take the quiches out of the oven, fill them with the mango chutney and place the foie gras slices on top.
- Sprinkle some coarse salt on the foie gras and finish with some purslane and popcorn shoots.
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