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22 July 2014

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Recipe: Snails, Duck Hearts and Loveage

(menu)

Tom Harris, One Leicester Street

Snail Braise

  • 1 bag snails
  • 500ml chicken stock
  • 200g butter
  • 1 bouquet bay, thyme, sage
  • 250g trotter gear
  • 3 cloves garlic
  • 500ml cider

Bring the trotter and stock up to a boil in a seperate pan. Melt butter in a large pan and add the garlic, toast for 30 sec then add the snails and cook for 3-4 min or until the start to purge their liquid. Add the cider in 3 stages reducing in between stages. add the stock and the bouquet garni and cover with a cartouche. cook for 30-40 min or until tender.

Roast Onions

  • 50 golfball onions
  • 5 sprigs thyme
  • 100ml olive oil

Bring a large pot of lightly seasoned water to the boil, add the washed loveage and boil hard for 1 minute, then add the spinich and continue to cook for 1 minute more, drain through a chinois reserving the water. Blitz the spinich and loveage with 300ml of the cooking water until smooth and then add the double cream. season, pass through a chinois and chill over an ice bath. vac pack in bags of 400ml.

Loveage Foam

  • 200g loveage
  • 250g spinach
  • 350ml water
  • 400ml double cream

Bring a large pot of lightly seasoned water to the boil, add the washed loveage and boil hard for 1 minute, then add the spinach and continue to cook for 1 minute more, drain through a chinois reserving the water. Blitz the spinach and loveage with 300ml of the cooking water until smooth and then add the double cream. season, pass through a chinois and chill over an ice bath. vac pack in bags of 400ml.

Croutons

  • 1.2 loaf white sourdough
  • 100ml olive oil

Duck Hearts

  • 500g duck hearts
  • 100ml olive oil
  • 10 sprigs thyme
  • 2 cloves garlic

Prep the duck hearts by cutting off the bottom end ensuring there are no blood clots left in. Microplane the garlic and pick the thyme petals from the sprigs. Mix all ingredients together and split between 3 small vac pack bags to insure freshness.

Smoked Lardo

  • pork back fat
  • 300g easycure
  • 300g fine salt
  • 300g demerera sugar
  • 15g fennel seeds
  • 15g white pepper
  • 15g allspice
  • 20g fresh bay leaf

To Serve

  • 2 duck hearts
  • 5 snails
  • loveage foam
  • 3 slices backfat
  • 4 croutons
  • 3 roast onions

Cook the hearts on the plancha until pink and rest. Heat the snails and reduce their liquor until glazed. Add a large shot of the loveage foam the a bowl and hit the bowl to drop it to a sheet. Dress the snails, followed by the onions, sliced duck hearts, croutons and finally the smoked back fat.

TASTING NOTES FOR HIGHLAND PARK 12 YEAR OLD, 40% ABV

Appearance: Glowing amber.

Nose: Heather-honey sweetness; peaty smokiness.

Palate: Rounded smoky sweetness; full malt delivery.

Finish: Teasing, heathery, subtle smoke. Delicious.

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