COR's Cannellini Recipe

Bib Gormond, Michelin Guide and many more accolades have come flying COR's way since its opening. We join Owner and Head Chef Mark Chapman in their Southville spot off North Street.

COR Owner and Head Chef, Mark Chapman plates up Cannellini beans, lemon beurre blanc and smoked caviar.

"Inspired by our travels to Paris this is a comforting bowl that is salty, smoky, sweet and creamy. It’s a small dish. Designed to be shared. Best as an accompaniment to mains."

1. Make sure your vinegar reduction is made first and cool
2. In a small pot heat vinegar reduction and cream together until warm, leave on pilot (low heat) for the next stage
3. Slowly fold in cold knobs of butter. Whisk or take off the heat and back on heat stirring until combined well and emulsified together smoothly
4. Season with ½ lemon zest, salt and white pepper. Store in fridge

PANKO BREADCRUMBS

50g panko breadcrumbs toasted till golden in oven tossed in a little bit of olive oil
Lemon x 1 – for zesting and juicing. 
Salt and white pepper – for seasoning
Cream 50g 
Chives x 1/8 bunch – cut into 1.5cm lengths/batons

Cooking & serving the dish

Before starting, this dish is all about the flavour; acid, salt, sweetness and smokiness. It's important the dish is creamy. A little creamier than you expect before the panko breadcrumbs go on top and soak up the excess juice.

• Using a small pot place the cannellini beans and Beurre Blanc onto the stove. Low heat. And bring to boil.
• Once it’s come to the boil, keep on low heat just simmering. Add a little lemon juice, salt and cream.
• Season with loads of white pepper. The more the better!
• Whilst on the heat. Using a small spoon stir and gently bash the beans crushing them slightly in the pot. It will get thicker and creamier with the starch from the beans oozing out. If it's too dry add more lemon juice, vinegar, beurre blanc or cream to your desired consistency.
• Make sure it's hot. Season with more salt or pepper to your taste. We add a lot at COR!
• Place into a bowl.
• Garnish with loaaads of lemon zest. Panko breadcrumbs, smoked caviar and fresh chives.