Jack Yiannakou's delicious brunch dish & wine pick
Extremely talented young Jack Yiannakou is the head chef of Bistrot 55 Restaurant in Limassol, successfully renowned for offering unique gastronomic dining experiences as well as delicious and original brunch dishes in the weekends.
One of Jack's favourite wines is Ferrari Trento DOC Demi - Sec paired with Bistrot 55's signature Foie grass and strawberry canapés
Discover the recipe
800gr Foie gras / Strawberry marmalade / Cauliflower macadamia purée/ Strawberries/ Crispy brioche / Basil leaves
Marinate the foie gras with : 1tbsp salt / ½ tbsp sugar / 1tbsp five spice / ½ tbsp cognac and 2 tbsp of dessert wine
Clean and marinate the foie grass for 5 hours . cook at 56c for 20 minutes , pass through sieve and mold to semi-sphere molds and leave to set in the refrigerator.
For the dipping:
Bring to boil 300gr of strawberry marmalade with 3gr kappa, and dip your foie gras semi sphere until completely cover.
For the strawberry marmalade:
500gr strawberries / 100gr sugar / 100gr Amara Rossa Orange Licquer / 20gr lemon juice / A pinch of salt
Cut the strawberries into wedges add to the pan and cook with sugar and amara until syropy, blend with lemon juice and salt , pass through sieve.
For the Cauliflower macadamia puree
110gr leek ( white part) / 1 pcs cauliflower / 10 grated macadamia nuts / 1ltr heavy cream / 1tbsp salt / ½ tbsp white pepper
Chop leek and cauliflower and bring everything to boil until cook , strain and blend.
5 strawberries cut into brunoise
Cut into 1mm thick and then into rounds , bake at 160 celsius for 8 minutes.
Add a dot of cauliflower puree at the crispy brioche then place your foie grass semi sphere on top and garnish with strawberries brunoise and basil leaves.
About Jack Yiannakou
Bistrot 55 ( cyprus) head chef
The cove restaurant New York - Head chef
Gabriel Kreuther New York - Chef de partie
Four Seasons Hotel Limassol