Posted on
Monday 13 June 2011
10:09
| By:
Tony
Category: Starters , Vegetarian
I love the colours and the textures of this dish; it’s a great show case of our organically grown beetroots cooked in 3 different preparations. Add to this local Boilie goat’s cheese fritters and a little rocket and this dish is a simple and easy dish to impress at any dinner party.
Ingredients;
Ingredients;
400g Boille goats cheese balls
1tblsp chopped parsley
Seasoning
300g breadcrumbs
2 eggs beaten
100ml milk
200g flour
3 large beetroot washed well
1.5ltr water
100ml red wine
75ml red port
75ml sherry vinegar
60g sugar
4 small baby beetroot
Seasoning
For the beetroot purée;
400g beetroot trimmings
3tblsp olive oil
2 sprigs fresh thyme leaves only
salt and freshly ground black pepper
Method;
Place the beetroot, water, red wine, port, sherry vinegar and sugar into a medium size pan.
Bring to the boil and reduce the heat to a simmer, simmer the beetroot for 1½ hours or until tender when pierced with a knife. After 1½hours add the baby beetroot and cook for a further 30mins. Remove from the heat and allow the beetroot to cool in the stock. When cool enough to handle peel the beetroot. Cut the beetroot into even dices all the same size and cut the baby beetroot into quarters. Keep all of the beetroot trimmings for the puree.
Strain the cooking liquid into another pan and bring to the boil, reduce the liquid until it starts to thicken slightly, remove from the heat and add the quartered baby beetroot, allow to cool in the stock, this will pickle the baby beetroot lightly.
For the roast beetroot squares, place a pan over medium heat and add a little olive oil, season the beetroot squares with salt and pepper and roast until golden in the hot oil.
For the beetroot purée, place the beetroot into a food processor and blend to a purée, slowly trickle in the oil to emulsify. Add the thyme and the seasoning and set aside.
Mix the parsley, seasoning and breadcrumbs together and plaice in a flat tray. Mix the eggs with the milk. Place the flour into another flat tray.
To crumb the goats cheese, first dip into the flour making sure it is evenly coated, then into the egg wash; again making sure it is completely covered, then finally into the flavored breadcrumbs. Repeat with all the goats cheese.
To serve;
Heat a deep fat fryer to 180c. place the goats cheese fritters into the hot oil and fry until golden brown and cooked through. Remove from the oil and place on kitchen paper to remove excess oil.
Spoon the puree onto 4 plates, place the pickled and roast beetroot between the puree. Place the fritters onto the plate and garnish with rocket leaves. Drizzle a little olive oil over the dish and serve.
Comments (0)
Post a Comment