Noix Gras
A rich, velvety plant-forward terrine made from slow-soaked cashews, brown butter, roasted pine nuts and aromatics, blended with miso, tahini and fortified wines for luxurious depth. Smooth, elegant and spreadable, it’s a refined cold starter served with brioche and seasonal jam.
- 1 hour
- NOT TOO TRICKY
- 3
- MILK, CASHEWS, PINE NUTS, SESAME
Estimated Nutrition per Portion
Estimated Nutrition per Portion
- 410 kcal Calories
- 9 g Protein
- 7 g Carbohydrates
- 38 g Fat
- 2 g Fibre
- 2 g Sugar
Ingredients
| Quantity | Prep Instructions | ||
| Imperial | Metric | ||
| Cashews | 400 g | ||
| Butter | 1 kg | ||
| Pine nuts | 200g | ||
| Onions | 120 g | ||
| Garlic | 16 g | Chopped | |
| Noilly Prat | 400 ml | Minced | |
| Cognac | 200 ml | ||
| Sherry | 20 ml | ||
| Miso | 100 g | ||
| Tahini | 60 g | ||
| Salt | |||
| Pepper | |||
| Butter | |||
Method
-
Soak the Cashews:
- Place cashews in water overnight.
- Ensure the water just covers the nuts — do not discard the soaking water; it will be used later.
-
Prepare the Brown Butter & Aromatics:
- Cook 1 kg butter over low heat until it becomes brown butter.
- Strain and refrigerate.
- Roast pine nuts in a little brown butter until golden.
- Add chopped onions and garlic; sauté until soft.
- Deglaze with 200 ml cognac and 200 ml sherry.
- Add Noilly Prat and reduce until only about 50 ml of liquid remains.
-
Blend the Mixture:
- Add the reduced aromatics, remaining alcohol, miso, tahini, and brown butter to a Thermomix or blender.
- Blend until completely smooth.
- If the texture is too thick, gradually add the reserved cashew water until silky.
- Season with salt and pepper.
-
Mould and Chill:
- Brush large ring moulds with melted butter to a thickness of about 1 mm.
- Let the butter cool and set.
- Fill the moulds with the finished mixture.
- Refrigerate until firm.
- To serve: chilled with toasted brioche and a seasonal jam.
