Firefly Pool and Restaurant

The Foie Gras Doughnut

Seared foie gras served with fresh berries, caramelised cherries, veal jus and doughnut.

Ingredients

• 145g slice of duck foie gras
• 4pcs fresh pitted cherries
• 30g Butter
• 60ml veal demi glaze
• 60g brioche doughnut recipe
• Rosemary
• Garlic
• Red wine Merlot

Brioche Doughnuts – Brioche Beignets Ingredients

• 66g bread flour
• 66g all-purpose flour
• 50ml whole milk
• 33g whole eggs
• 26g butter
• 15g granulated sugar
• 4g active dry yeast (or 16g fresh yeast)
• 5g vanilla bean
• 3g salt

Instructions

Mix flour, sugar, salt and yeast in the mixer using a flat beater for few seconds.

Put the bean on a flat surface. Using the tip of a paring knife cut the bean lengthwise.

Use the back of the knife to scrape the seeds loose from the pods.

Add whole milk with beaten eggs and vanilla seeds.

Mix everything using a flat beater for a few seconds or until you can't see any dry ingredients, then switch to the dough hook.

Continue kneading for 5 minutes.

Add soft butter gradually, a bit at a time, so it's evenly mixed and distributed.

Increase the mixer speed for the final spin cycle.

The dough should have a nice, homogeneous consistency.

Cover the dough with a lid and let it sit on the counter for about 2 - 3 hours. This is the first step in the fermentation process; it helps the yeast to feed on the sugars in flour and releases the bubbles of carbon dioxide.

Place the dough in the fridge for the second fermentation for about 15 hours, to continue its fermentation process. This step is essential for both flavour and texture development.

The next day, roll the dough into sheets of 1/4 or 3/16 inch (6.4 mm or 4.8 mm) thick and cut into rounds with a standard pastry cutter or a doughnut cutter.

Place a silicone liner or parchment paper on baking sheets or trays, and brush with oil (no butter).

Put dough rounds in baking sheets or trays, and let them rise for a couple of hours.

They will double or even triple in size.

A pot or pan with straight sides and at least 2 inches deep ideal for frying, so the doughnuts float in the oil. The oil should be heated between 177 - 190ºC.

Fry two at a time because it seems easier than frying four or more at a time. The key is keeping the temperature of the oil consistently between 177 and 190ºC.

Transfer to wire rack to drain. Let cool.

Roll them in granulated vanilla sugar mixture.

Serve immediately

To serve

1. Heat a pan to sear the foie gras for 1 min each side. Add butter and rosemary. Start basting to help for even cooking.
2. Remove from the pan and place on a paper towel to drain off excess butter.
3. In the same pan, drain the butter and heat the pan until hot; add cherries and caramelise with a little sugar, add butter and deglaze with red wine reduce; then add the veal glaze and simmer until a thick consistency; set aside for later.
4. (as above) Deep fry the doughnuts until both sides are golden brown when done, drain.

To Plate

Place the foie gras in middle of the plate add the cherries and sauce; add mulberries and place the doughnut on top. Grate pistachios and add microgreens.

NEW AND EXCITING CULINARY EXPERIENCES AWAIT AT THE PAVILIONS PHUKET

The Pavilions Phuket is proud to welcome on board new Culinary Director, Chef Rey, a dynamic and innovative New Zealander who brings 19 years of experience to elevate and enhance the culinary experiences, cementing the message that new and exciting ventures are coming to the Phuket resort.

From humble beginnings in New Zealand, where Chef Rey developed his profession with guidance from industry leaders, he has since taken his craft to Australia, Malaysia, Abu Dhabi and Vietnam. Before joining the team at The Pavilions Phuket, Chef Rey worked for well-known luxury restaurants and hotels, including the award-winning '2016 Top 50 restaurant', Bracu, in New Zealand, under the watchful eye of renowned Chef, Peter Thornley, and most recently at the multi-award winning resort, Paresa, in Phuket Thailand, where he was the Executive Chef.

As Culinary Director at The Pavilions Phuket, Chef Rey will oversee the resort’s three main outlets – The Plantation Club, Firefly and 360º Bar, as well as in-villa dining – redesigning the concept and culinary experiences at each touch point to take dining in Phuket to new adventurous heights, creating distinct dishes that ensure guests have a culinary adventure they will not forget.

 "I want the resort's outlets to be known for delivering high-quality culinary experiences, using ingredients that wow our guests'' Said, Rey. 'to think outside the box creating a bespoke experience our guests will not forget and always remember'', he further added.

Exciting experiences really do await at The Pavilion Phuket with the launch of Chef Rey’s new concepts in the coming months, including a new Plantation Club culinary journey menu, an innovative and exciting breakfast concept along with a complete revision of our Signature Weekend Lunch at Firefly.

To sample some of these upcoming experiences, book your ticket to the New Zealand Wine & Food Showcase on 5 October, at Firefly. Tickets are limited, for more information please visit here or reservations please email firefly.phuket@pavilionshotels.com