Phil Fanning owns and is executive chef at the Michelin starred Paris House in Woburn. His cooking is contemporary with layers of taste from unusual ingredients and an eye for theatrical mischief. The recipes he has created using our crispbread for Great British Chefs are relatively complex but we hope that you will find some interesting flavour combinations that will inspire you to try something a little different.
Cooking Time: 45 minutes (plus 1 week to macerate the figs)
Serves 4
Ingredients:
Macerated figs
4 ripe black figs
5 slices of orange zest
2 star anise
Cloudberry liqueur
Fig and walnut oil purée
200g of fig purée
20g of walnut oil
50g of cloudberry liqueur
20g of balsamic vinegar, aged
Goat’s cheese honeycomb
50g of goat’s cheese
Goat’s cheese and fig mousse
100g of goat’s cheese
85g of whipping cream, whipped to soft peaks
30g of milk
20g of walnut oil
20g of dried figs
20g of fig purée
To serve
4 medium crispbread, preferably Peter’s Yard, broken into piecesd
Wood sorrel
Method:
- Add the figs, zest, anise and liqueur to a jar, seal and leave for 1 week
- Add the fig purée to a pan and reduce by half, sieve to remove any seeds and mix in the oil, liqueur and vinegar, set aside
- Line a ramekin (or coffee cup) with baking paper and put the 50g goat’s cheese in the bottom. Microwave (600w) for 2-3 minutes until golden brown and set aside to cool before draining any liquid/oil on kitchen towel
- Beat the milk and 100g of goat’s cheese together until smooth, then fold through the whipped cream, oil, dried figs and purée. Chill to set the mousse
- Spread the set mousse on a serving plate, followed by 2 macerated fig halves, some of the honeycomb, fig purée, crispbreads and sorrel
Recipe courtesy of www.greatbritishchefs.com
