Crispy Fable Salad with Blackcurrant Moustarda by Heston Blumenthal
Why not take a bit of food inspiration from the Renaissance? Moustarda is an Italian condiment that dates back to the 16th century and pairs perfectly with meaty mushroom Fable
Cook time: 10 minutes
Serves: 6 people
Sweet and spicy and savoury, it can accompany and enliven boiled meat, a plate of charcuterie or cheese, and even desserts. It also transforms a simple salad, especially when teamed with some crispy Fable for added textural contrast and depth of flavour.
- 120g blackcurrants
- 100g dry white wine
- 50g white wine vinegar
- 80g white caster sugar
- 8g black mustard seeds
- 6g mustard powder
- 20g Dijon mustard
To finish salad:
- Grapeseed oil
- 300g Fable
- Freshly ground black pepper
- 6 baby gem lettuce, cut into wedges
- Reserved blackcurrant moustarda
To make the blackcurrant moustarda, place half the blackcurrants into a pan along with the wine, vinegar, sugar, mustard seeds, and mustard powder. Bring to a simmer over moderate heat and allow the mixture to reduce by half. Stir in the Dijon mustard and remaining blackcurrants and continue to cook on a low heat. Season with salt and allow to cool completely before using.
To finish the salad, heat a little oil in a pan over moderately high heat and fry the Fable until crispy. Remove from the heat and place onto a plate lined with kitchen paper to drain. Season with freshly ground black pepper.
Dress the lettuce wedges with some of the blackcurrant moustarda. Divide between six bowls and top with the crispy Fable.
You may not use all the Blackcurrant Moustarda in this recipe, but it will keep for many weeks in a sealed container in the fridge.
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