This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
Caraway garibaldi, peach, dried venison
Ingredients
Metric
Imperial
Garibaldi biscuits
- 50g of icing sugar
- 50g of flour
- 50g of egg white, lightly beaten
- 50g of unsalted butter
- 100g of currants
- 10g of caraway seeds, toasted
To serve
- 4 blood peaches, rock peaches, or yellow peaches (in order of preference)
- 50g of dried venison loin, or venison jerky
- marigold flowers
SAVE RECIPE
Equipment
- Chamber sealer
- Silicone paper
- Liquidiser
- Microplane
Method
1
First, make the garibaldi biscuits. Mix the sugar and flour in a bowl, then slowly incorporate the whites until you have a smooth paste. Fold in the currants and the toasted caraway seeds
- 50g of icing sugar
- 50g of flour
- 50g of egg white, lightly beaten
- 50g of unsalted butter
- 100g of currants
- 10g of caraway seeds, toasted
2
Roll flat between 2 sheets of silicone paper until the thickness of the dough is the same thickness as the currants. Place in the freezer until frozen solid
3
Once frozen, cut into 5x5cm squares. Preheat the oven to 180°C/gas mark 4
4
Cook the biscuits until golden brown, then set aside until cooled
5
Cut 2 of the peaches in half and then into eighths. Remove the skins, cut each slice in half widthways and place on a tray. Place in a chamber sealer and place under vacuum to compress (not in a bag)
- 2 blood peaches, rock peaches, or yellow peaches (in order of preference)
6
Take the other 2 peaches, peel and de-stone then purée in a liquidiser. Add a little pectin if the purée is too thin, then place in a squeezy bottle
- 2 blood peaches, rock peaches, or yellow peaches (in order of preference)
7
Crack open the peach stones from 2 peaches and remove the kernel. Peel off the skin and slice thinly
8
Assemble the peach and peach purée on the biscuit, microplane the dried venison on top and then garnish by sprinkling on the marigold petals
You may also like
SITES
© Great British Chefs 2023
Get in touch