- Elderflower curd
- ¼ pt water
- ¼ pt elderflower cordial
- 4 egg yolks
- 2 oz butter unsalted
- 2 oz corn flour
- 2 lemons
- 4 oz caster sugar
- Beetroot samosa
- 1 large firm red beetroot
- 50ml red wine vinegar
- 50g sugar
- 50ml water
- 10g salt
- Black onion seeds
- Truffle oil white
- Mustard seeds
- 100g vulscombe goat’s cheese
- 20g chives
Heritage beetroot and Vulscombe 'samosas', elderflower curd
Heritage beetroot and Vulscombe 'samosas', elderflower curd
Heritage beetroot and Vulscombe 'samosas', elderflower curd by Simon Hulstone, in association with Steelite
Ingredients
Method
Elderflower curd
mix the water and cordial together and the sugar , bring to the boil, add the corn flour and whisk into thicken, add the butter and also mix in remove from heat, mix in egg yolks and cook over low heat until thickens, pass through fine sieve and allow to cool, place into plastic bottle. Set aside
Beetroot samosa
Using a meat slicer thinly slice the red beetroot. Blanch and refresh. Cut the beetroot with a square cutter. Bring the vinegar, water, sugar, salt upto the boil and remove from the heat. Place beetroot into the mix and allow to cool/marinade. Once marinated. Dry off the squares and lay out flat. Place a ball off cheese in the centre and bring the corners upto beet, making a pillow. Brush with truffle oil and sprinkle with the seeds and chives. Set aside
Assemble the dish and serve.
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