500 g fresh papaya
200 g red onions
300 g plum tomatoes
Japanese seven spices
Sea salt
Black pepper coarse
100 ml olive oil
100 ml lemon juice
5 g dill
20 g wild rocket
5 g micro herbs
300 g braised oxtail meat
100 ml red wine
1 brioche per serving
tomatoes. Season these finely chopped cubes
with the coarse salt, and coarse black pepper,
adding the olive oil, lemon juice and Japanese
seven spices. Reduce the red wine and add
the oxtail meat to make the oxtail jus. Slice the
foie gras into 10 pieces of 100 grams each. In
a hot non-stick pan gently sear the foie gras
until cooked through.
Place two pieces of the seared foie gras on
top of the chutney and cover it with the oxtail
jus. Add a slice of the toasted brioche to
the dish. Garnish with a small salad of mix
rocket, micro herbs and dill.
and oxtail jus