Follow

Meat Free Week Info

Meat Free Week challenges participants to give up meat for seven days and raise funds for a great cause.
Are you up for the challenge? Register today and help make real change happen.

This has become a bit of a signature dish, depending on how you define signature dish, but it has certainly been in and around the menu for the past few years. Out of 10 people, usually 6 love it and see it as the best dish of the night, 3 like it and find it interesting and 1 doesn't know what to think! Whatever their opinion, it does always seem to get people talking.

+ Ingredients

For the custard:
70g Egg yolks
300g Double cream
15g Sugar
100g Brie de Meaux (or similar)
1g Salt
For the pickled grapes:
½ Bunch of red grapes
200g red wine
50g Red wine vinegar
Juice of ½ a lemon
1 Star anise
1 Sprig of tarragon
50g Sugar
2g Salt
25ml Pernod
For the Celery:
2 Sticks of Celery
Leaves from the Celery
Micro celery leaves
For the red grape pate de fruits:
500g Red grape purée
14g Pectin
14g Citric acid

620g Sugar

+ Method

For the custard, place all of the ingredients in a Thermomix and cook for 10mins, 90c on speed 3 (the eggs should be cooked as for a crème Brulee). If a Thermomix is not available cook as you would for custard in a heavy saucepan over a low heat. When cooked, pass through a fine mesh sieve and set in the fridge on small plates or small bowls.

For the semi-dry pickled grapes, remove grapes from stems, holding a few back for final presentation. Combine all other ingredients and bring to the boil, pour over grapes and allow it to marinade in the fridge for 12hours. Drain and dry the grapes in dehydrator for 8 hours at 80c.

For the red grape pate de fruits, mix the pectin with 20g of sugar, warm the grape purée in a large sauce pan, add the pectin mix while whisking to incorporate, add the remaining sugar and cook to 108c, take off the heat and add the citric acid, working quickly pour into a parchment lined deep baking tray. Set in the fridge

For the celery, pick down the leaves and keep in water, cut celery into small batons.

To serve the dish, caramelise the custard with sugar and a blow torch, as if making a crème Brulee. Place 2 small cubes of pate de fruits, 2 celery batons, 2 leaves and a sprig of micro celery on top and finish with 2 slices of fresh grape.