Soda bread with foie gras, red grapes and ginger

Name: Soda bread with foie gras, red grapes and ginger
Total time: 2 h
Ingredients: 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; 400g of foie gras, pushed through a fine sieve; 6g of pink salt; 6g of caster sugar; 8ml of port; 8ml of Madeira; 8ml of brandy; 300g of caster sugar; 260ml of water; 100g of fresh ginger, peeled and finely diced; 16 red grapes; sunflower oil

by Marcus Wareing

Item 1 of 1

Canapé
medium
8
2 hours

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Fresh, skinned grapes lend the rich foie gras mousse in this dish a welcome zing. You will need to cook the foie gras sous-vide so make sure you have access to a water bath, it makes all the difference.

First published in 2015

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Ingredients

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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

400g of foie gras, pushed through a fine sieve
6g of pink salt
6g of caster sugar
8ml of port
8ml of Madeira
8ml of brandy

Stock syrup

300g of caster sugar
260ml of water

To plate

100g of fresh ginger, peeled and finely diced
16 red grapes
sunflower oil

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Equipment

Piping bag with a thin nozzle
Sous vide equipment

Method

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

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

Cover the dough and rest for 5-10 minutes. Shape into 2 loaves and place on 2 baking sheets

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

Brush the rounds with butter and bake in the oven until slightly crisp - this should only take a few minutes

50g of butter, melted

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