Caraway garibaldi, peach, dried venison

This canapé recipe from Alyn Williams provides an unusual yet stunning blend of flavours. Blood peaches top homemade garibaldi biscuits, and the dish is finished with an umami hit thanks to a grating of dried venison.

First published in 2016

Ingredients

Metric

Imperial

Garibaldi biscuits

To serve

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
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
First published in 2016

Alyn Williams has worked at some of the very best kitchens in Britain, training for many years under Marcus Wareing and Gordon Ramsay. His plates display his own unique culinary personality – brilliantly accomplished, playful and with remarkable interplay of flavours.

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