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Tuesday 19 June 2012

Experiment - Recipe: Truffle Stuffed Hearts of Palm - Great British Menu Inspired

by Simon Fernandez of ferdiesfoodlab

Palm Heart w/ Butternut Squash Centre, Coriander and Sugar Sanps

Well, I don't know about anyone else but watching the Great British Menu on BBC2 but you've got to have respect for the food that the chefs design. I think I'd be telling pork pies if I said I didn't love to soak up all the inventive ideas, and feast on the variety of ingredients and techniques that just don't stop coming!

"Ground breaking", "Pushing the boundaries", "Is this a unique starter?" possible used a little to often, but hey!

It clearly got my juices flowing because when some palm hearts arrived for me the other day here's what I made:

Hearts of Palm stuffed w/ Heart of Palm and Truffle Oil Puree, served w/ Crab & Egg Yolk coated Rosemary Croutons, dressed with Coriander & Lemon Zest with a touch of White Balsamic Reduction, Sugar Snaps & Butternut Squash

Flavours work well! Would clearly benefit from fresh crab!!

ingredients (serves 4)
for the stuffed palm hearts

220g (1 tin) palm hearts
20ml truffle oil
400g white crab meat (roughly shredded)
30ml white balsamic reduction

for the egg yolk coated rosemary croutons
200g rosemary infused brown seeded batch or focaccia (cut into croutons, roasted)
2 egg yolks (lightly whipped to break yolks, brought up to 50C)

for the garnish
coriander leaves (on light stems)
butternut squash (small dice, steamed)
sugar snaps
lemon zest
poppy seeds (optional)
a touch of white balsamic reduction

apparatus / equipment
small blender

stuffed palm hearts
Gently push the soft centre out of the palm hearts. (cut them into quarters first to make it easier)
Be careful - they're quite delicate.
Take the soft centres and put them in to a small blender with the truffle oil and a little salt, blend until smooth.
Put resulting puree into a piping bag and refrigerate until needed.
Dress the crab meat with the balsamic reduction.

egg yolk coated rosemary croutons
Lightly whisk the egg yolks over a bain marie just to make the mix homogenous and warm it up to 50C (the sensation we're aiming for is the flavours and texture you get when dipping rosemary bread into soft boiled egg yolks!)

Cut the bread into crouton sized pieces and roast in oven at 180C for 8mins or until golden, then remove and add the yolks,  mixing well with a fork until all the yolk coats the bread, and season with a little salt. Leave a little yolk to garnish with!

to serve
Place 4 of the hollowed palm hearts in the centre of the serving plate, pipe the truffle puree into the centre of each and into the centre hollow between the 4 hearts. I also put a sliver of spring truffle on each heart (optional).
Arrange the crab meat around the hearts. (I've gotta put my hands up here, I used what I had about so - and I hang my head in shame - it's actually crab stick in the picture!!). Sprinkle with lemon zest, sugar snaps, and squash.
Add a little white balsamic reduction, dust with poppy seeds and spoon the last of the egg yolk onto the bread.
Serve immediately.

A darker puree, to add contrast.

with thanks to Cooks & Co for the product - Hearts of Palm

Cooks & Co - Hearts of Palm
Cooks & Co - Hearts of Palm (Ecuador)

What's in the tin?

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More Techniques, Basics and Corker Recipes

More Techniques, Basics and Corker Recipes
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