Next available date is the 7th May - how to book
at the London Cooking Project based in Battersea.

Sunday, 22 May 2016

Recipe: Duck Hearts w/ Fennel & Basil (Chicken hearts work too!)


This has been an experiment after eating Duck hearts at BAO Soho (it was as good as folk say!) - the duck hearts were on as a special - they were so soft and tender I just had to work out how to achieve the same texture. Turns out it’s actually pretty simple: Brine the hearts, then halve them and trim them. Fry on a medium high heat for 2 minutes turning once! Succulent & tender!

I made this salad to demo how to use fennel for my flatmate, it’s a healthy salad and has a broad range of textures and complimentary flavours.





C- for presentation, must try harder!

Sorry about the presentation .  .  .  looks like a duck heart spider with poached pear legs sat on a cucumber birds nest!! Tastes good though!

ingredients (serves 2)

for the fennel salad
400g 1 fennel (top removed for garnish, finely sliced, leave 240g edible)
180g 1/2 cucumber (shredded)
6g basil (chopped at the last minute)
6g coriander (coarsely chopped)

4 poached pear quarters (cut into thirds & diced, keep one for garnish)
35g pickled cauliflower
60g maple dressing
1 dried chilli (finely chopped)

for the maple dressing
100g maple syrup
100g sherry vinegar
100g olive oil

for the duck hearts

300g duck (or chicken) hearts (cut into halves, fat removed)
660g brine (10% - 600g water / 60g salt)
50ml olive oil
25ml ponzu

for the garnish
fronds form the fennel
dried chilli
basil shoot
poached pear


fennel salad
Slice up the fennel first and leave in ice cold water to keep it crunchy and fresh!
Prep the ingredients (chop the basil and coriander at the last minute and mix in).
Mix in a salad bowl, season and toss.

Put the fennel in iced water so it keeps it's crunch!

maple dressing
Mix all the ingredients in a vinaigrette bottle. Keep until required. (Will last a month in the fridge)

duck hearts
Put the duck hearts in brine for 2hrs before frying them.
Hold each heart down flat and slice through it, then remove the top part of each half where the fat and tube are.
Put into a tub with the oil and mix well so all the halves are coated with a little oil.
Place the hearts into a hot frying pan so they are not touching. (Don’t crowd them.)
Cook for 1 minute, then turn them. Cook for another minute, add a little ponzu to deglaze and coat the hearts.
Repeat until all the hearts are cooked.

Cut the hearts in two and remove the fat & tube at the top!

to serve
Pile the salad into the centre of the plate to give a little height then add duck hearts and dress with fennel fronds, dried (or fresh) chilli, basil shoots and poached pears. Add some sea salt and serve immediately. 

Thursday, 19 May 2016

Comments from last event . . . London Supper Club

Lovely different and fun evening with really good food.

I love the idea of BYO so often you end up paying over the odds in restaurants. Thanks to Simon the chef for the hard work & imagination. Will be back soon!


Fantastic night folks! Highlights- Cube-abs & Green bomb All great but the above favs. Wicked wicked good food! Keep on doin it Karen












The lamb cubes & beef were especially delicious - everything was lovely - really enjoyed the food. Thanks






Really nice. Lamb cubes were scribble & fell apart in the mouth . . . worked really well





Wonderful concept. If I were @aagill I'd give you 4 stars - the meat was cooked to perfection



I love the idea of BYO so often you end up paying over the odds in restaurants. Thanks to Simon the chef for the hard work & imagination. Will be back soon!



Loved the food - ingenious and tasty! Marcus


Delicious food . .  meat was perfect . . A really good evening overall














Very nice food! Wanted more intros - who chef - intro courses - very enjoyable evening would go again!




THANKS VERY MUCH! THE FOOD WAS LOVELY, SPECIALLY THE STEAK! KEEP UP WITH THE GOOD COOKING YURI


Fantastic food as usual! Lovely friendly serving staff Would be nice to hear the story behind the food! 


Place has warmed up!! Katie xx


A wonderful evening! Thank you. The food was devine XX
10 out of 10 'NUF SAID - Val

Great job Simon!! Will blog it ASAP!! Keep your eyes peeled! LINK


Excellent standard. Good work with just four staff


A lovely lovely lovely lovely eveining - loved the beef and liquorice - massively totes heart tonight!


Lovely range of dishes for a vegetarian - really interesting flavours - thoroughly enjoyable evening thank you Nadia

Awesome! Beef! Seconds? Seriously V.Good


V. Good, loved the lamb cubes & the beef. Awesome Thanks


We loved the food, thanks so much


Every course was full of flavour. The ribeye was exceptional - this course had so much flavour and each element worked well


Pistachio cake was great. Thank you for a delicious meal & a lovely evening


Very impressive food - will definitely book again! Thank you


Please make sure the first course is sold in supermarkets very soon





FROM THE FIRST COURSE FAVOURITE TO THE GREEN BOMB SPICY WE WERE LEFT SALIVATING


WHO EVER CHOSE WHERE WE WERE SITTING MADE A SUPERB CHOICE THANK YOU










How To Book / Attend

How To Book / Attend
Fancy getting stuck in? Click on the image above and to see how : ) . . . hope to see you soon.

More Techniques, Basics and Corker Recipes

More Techniques, Basics and Corker Recipes
If there's something you've tried at ferdiesfoodlab or a technique you want to know about drop us a line at bookings@ferdiesfoodlab.co.uk and I'll put up a post about it!!

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