Roast Butternut Squash Soup with Walnut Relish and Game Livers on Toast

Ladle the soup into bowls with a spoonful of the walnut relish in the centre.

Ingredients


  • for the fennel and coriander seed liquor:
  • 1½ tbsp vinegar
  • 25 g caster sugar
  • ½ tsp fennel seeds
  • ½ tsp coriander seeds
  • for the tomato confit:
  • 6 plum tomatoes (sliced into quarters)
  • 1 tsp thyme leaves
  • 2 cloves of garlic (peeled and sliced)
  • sea salt, to taste
  • pinch of sugar
  • for the walnut relish:
  • 300 ml milk
  • 50 g walnuts (shelled)
  • 25 ml the liquor
  • 25 g the tomato confit
  • for the butternut squash soup:
  • 25 g butter
  • 150 ml walnut oil
  • 8 shallots, peeled and diced
  • ½ leek
  • 2 cloves of garlic (peeled and finely chopped)
  • 3 tsp thyme leaves
  • 4 sprigs of rosemary (leaves)
  • salt and freshly ground black pepper, to taste
  • 3 tblsp honey
  • 1 l chicken stock
  • 500 ml double cream
  • 50 g freshly grated parmesan
  • for the game livers on toast:
  • 25 g butter
  • 1 clove of garlic (peeled and finely chopped)
  • 1 tsp thyme leaves
  • 6 shallots (peeled and chopped)
  • 250 g wild game livers (chopped)
  • 50 g foie gras (optional, chopped)
  • 8 slices of crusty fresh white bread (toasted on both sides)

Method

  1. For the Fennel and Coriander Seed Liquor: In a small saucepan, add all the ingredients and bring to the boil. Remove from the heat and allow to cool, before sieving the liquor into a bowl.
  2. For the Tomato Confit:
  3. Preheat the oven to 110°C. Arrange the tomato slices on a baking tray and sprinkle with the thyme, garlic, sea salt and sugar. Roast in the oven for between 30-40 minutes until they are soft but retain their shape.
  4. Remove from the oven and leave to cool. Once cool, finely chop the tomatoes and set aside.
  5. For the Walnut Relish: In a pot, bring the milk to the boil and add the walnuts.
  6. Remove the pot from the heat and bring the milk to the boil, before adding the walnuts. Remove from the heat, let the milk cool for a few minutes and with a sharp knife scrape off the skins.
  7. Place the walnuts in a bowl and pour over 25ml of the walnut liquor and set aside. Add 25g of the finely chopped tomatoes and add them to the soaked walnuts and mix.
  8. For the Soup: In a saucepan, melt the butter and add half the walnut oil. Add the shallots, garlic, thyme, rosemary and the flesh from the butternut squash to the pan and cook until everything has softened, but not coloured.
  9. Season with salt and freshly ground black pepper and add the honey and the chicken stock. Bring the soup to simmering point, then cover and cook for 30 minutes or until the butternut squash is tender.
  10. In a separate pot, cook the cream and parmesan on a medium heat for a couple of minutes before adding to the cooked butternut squash mixture.
  11. Blend the mixture until smooth and pour in the rest of the walnut oil and season to taste. Set side and keep warm.
  12. For the Game Livers on Toast: In a saucepan, melt the butter and add the shallots, garlic and thyme and cook on a medium heat for a couple of minutes until softened.
  13. Add the sliced livers (and foie gras), season with salt and freshly ground black pepper and fry for a few minutes until golden.
  14. Place the untoasted side of the slices of bread on a baking tray and place some of the liver mix on top. Bake in a preheated oven at 200°C for 3-5 minutes.
  15. To Serve: Ladle the soup into bowls with a spoonful of the walnut relish in the centre and the game livers on toast.




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