Soda bread with foie gras, red grapes and ginger

by Marcus Wareing
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servings8
2 hours

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

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
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