Soda bread with foie gras, red grapes and ginger

Soda bread with foie gras, red grapes and ginger

Soda bread with foie gras, red grapes and ginger

PT2H

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1
To make the stock syrup, bring the sugar and water to the boil. Reduce to roughly 1/3 of the volume, then pass through a sieve and chill until needed
  • 300g of caster sugar
  • 260ml of water
2
To make the soda bread, heat the oven to 180°C/gas mark 4. Mix all the ingredients except the butter together and knead to form a dough
  • 200g of wholemeal flour
  • 200g of self-raising flour
  • 2 tsp sodium bicarbonate
  • 100g of barley flakes
  • 150g of wheatgerm
  • 150g of bran
  • 10 tbsp of honey
  • 3 tbsp of black treacle
  • 500ml of buttermilk
3
Cover the dough and rest for 5-10 minutes. Shape into 2 loaves and place on 2 baking sheets
4
Bake in the oven for 25-30 minutes until golden, then remove and leave to cool on a wire rack. Thinly slice the bread, then cut out small, bite-sized rounds with a cookie cutter
5
Brush the rounds with butter and bake in the oven until slightly crisp - this should only take a few minutes
  • 50g of butter, melted
6
Bring the stock syrup to the boil and add the ginger. Cook until soft, then drain off the syrup. Fry the ginger in a small pan of hot oil, then remove, cool and dry
  • 100g of fresh ginger
  • sunflower oil
7
Peel the grapes by sliding a small espresso spoon under the skin and working evenly around the grape. Cut in half neatly, then chill until needed
  • 16 red grapes
8
To make the foie gras, mix all the ingredients together and transfer to a vac pac bag, making sure the mix is quite flat
  • 400g of foie gras
  • 6g of pink salt
  • 6g of caster sugar
  • 8ml of port
  • 8ml of Madeira
  • 8ml of brandy
9
Cook in the water bath at 63°C for 3-4 minutes. Remove from the bag, place in a bowl set over ice and whisk until the foie gras is nice and glossy
10
Spoon the foie gras mixture into a piping bag fitted with a round nozzle
11
To plate, pipe some foie gras onto each soda bread crisp. Garnish with the halved grapes and sprinkle over some ginger. Serve immediately

Ingredients

Metric

Imperial

Soda bread

  • 200g of wholemeal flour
  • 200g of self-raising flour
  • 2 tsp sodium bicarbonate
  • 100g of barley flakes
  • 150g of wheatgerm
  • 150g of bran
  • 10 tbsp of honey
  • 3 tbsp of black treacle
  • 500ml of buttermilk
  • 50g of butter, melted

Foie gras

Stock syrup

  • 300g of caster sugar
  • 260ml of water

To plate

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Soda bread with foie gras, red grapes and ginger

 
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