Soda bread with foie gras, red grapes and ginger
- Canapé
- Medium
- 8
- 2 hours
PT2H
Ingredients
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
Equipment
- Piping bag with a thin nozzle
- Sous vide equipment
Method
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
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
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Soda bread with foie gras, red grapes and ginger
