Claire Frankum

The New Inn, Cerne Abbas

This was the winning recipe in the Foie Royale Recipe Competition 2019.

Foie Royale element:

1x stick of Foie Royale
150ml double cream
1x drop of white truffle oil
1x bay leaf
1x thyme sprig
1x gelatine leaf

Heat cream with aromatics, simmer for 5 minutes, pass & reheat with Foie Royale, soak gelatine, ensure Foie Royale is fully mixed in, pass the hot mixture & add gelatine, pass & set.

 

Salt baked pear puree:

4x (Williams) pears
250g Maldon’s sea salt

Bake pear on salt for 25mins, 160*C, turning 90 degrees every 5 mins.

Scrape out flesh when cooked, discard skin, puree flesh & pass through a chinois, adjust viscosity with stock syrup.

 

Damson & Muscat jelly:

1kg unripe damsons
1x bottle of Muscat
1x gelatine leaves
250g caster sugar

Prick damsons all over & place into a metal bowl. Pour Muscat over the damsons & sugar. Wrap airtight & place in dehydrator for 2hrs on 45*C. Break down & squeeze damsons by hand, pass the liquor & flambé, heat until reduced by half. Soak gelatine & add to mix, set jelly directly onto plates.

 

Pickled onion puree:

1kg silver skin onions
500ml malt vinegar
500g soft dark brown sugar
250g raisons
1x garlic clove (chopped)

Heat the vinegar & sugar, pour over the onions & cling film so it’s airtight. Pass mixture, add the raisons & garlic to the vinegar mixture, heat through, re-introduce the onions, reduce until it becomes a chutney consistency, puree & pass.

 

Parkin:

100g self-raising flour
Pinch of salt
2tsp ground ginger
½ tsp nutmeg
½ tsp mixed spice
75g pinhead oatmeal
175g golden syrup
50g black treacle
100g butter
100g soft dark brown sugar
1x egg
2 tbsp milk

Combine flour, salt, ginger, nutmeg, mixed spice & oatmeal.

Melt together the syrup, treacle, butter & sugar.

Combine the wet & dry ingredients then allow to cool to room temperature.

When cool enough add the milk & egg, mix well, bake in a terrine mould for 1hr 15 mins on 140*C

 

Once cooked allow to cool before turning out, cut & dehydrate some thin slices to create the parkin crisp and cube some up (into 1cm cubes) for a contrasting texture for garnish.