One of my favourite recipes…
To keep you busy until you’re able to visit me in the Teaching Kitchen,
try this gluten-free / dairy-free, Paleo, and/or AIP recipe that is part of my weekly repertoire.
Granny's Foie Gras Biscuit
This recipe is really just an assembly. When making your gingerbread houses over the holidays, save a small portion of your dough to make these roound cookies. That way, you’ll be set when you want to make this nutrient-dense entrée!
- 1 recipe GF/DF gingerbread
- 2 Granny Smith apples
- 1 250g tin of foie gras
- Peel and remove the core of your apples. Cut the fruit into small, uniform cubes and sprinkle with lemon to prevent browning.
- With the help of a pastry circle, spread foie gras on a gingerbread cookie of the same size and shape, to the desired thickness.
- Top with apple cubes and slowly remove the pastry circle, revealing a beautiful stack.
On completion of cooking school in 2018, Jan Steele (aka La Goose) relocated to the beautiful Cévenne mountains in the South of France. In her 19th century home made of stone, she teaches clients to reclaim healthful culinary traditions from the past. Jan also hosts visitors to the region, ensuring that their dietary restrictions -- be they gluten-free, Paleo, or AIP -- are respected to a T.