Goats cheese and beetroot by Nigel Mendham

Wild Harvest UK

Wild Harvest UK

Standard Supplier 10th March 2014

Goats cheese and beetroot by Nigel Mendham

Goats cheese and beetroot by Nigel Mendham in association with Wild Harvest

Ingredients

  • Recipe 4 person
  • Celery sorbet
  • 32g sugar
  • 17g glucose powder
  • 55g water
  • ½ tsp. citric acid
  • 141g apple juice
  • 100g celery (blanched)
  • ½ tsp. sorbet stabiliser
  • Goats cheese custard
  • 150ml double cream
  • 100ml goat’s milk
  • 87g goat’s cheese
  • 1 ½ leaves gelatine
  • Salt, lemon juice
  • Beetroot gel
  • 215g beetroot juice
  • 3g agar agar
  • Salt
  • Red wine vinegar
  • Beetroot dressing
  • 700g beetroot juice
  • 240g beef stock
  • 120g savoy cabbage
  • 160g sliced shallot
  • 270g beef trimming
  • 14g cold butter
  • 1 large cooked beetroot cut into small dice
  • Red wine vinegar to taste
  • Salt
  • Goats cheese croquette
  • 250ml goat’s milk
  • 150g flour
  • 75g butter
  • 100g goat’s cheese
  • 1 egg
  • 1 egg yolk
  • Salt/pepper
  • 2 crottin goats cheese crumbled
  • To finish the dish
  • Cooked coloured baby beetroots
  • Pickled raw beetroot slices
  • Beetroot leaves

Method

Celery sorbet
Bring to boil water/sugar/glucose and citric acid then chill
Blend blanched celery with apple juice
Add chilled water solution
Sieve and freeze
Goats cheese custard
Bring cream, goat’s milk and cheese to simmer
Allow to infuse for 30 minutes
Soak gelatine in iced water
Add gelatine to cream mixture
Sieve
Check seasoning
Set in moulds
Beetroot gel
Bring beetroot juice to the boil
Add agar agar
Boil for 2 minutes whisking continuously
Set
Blend season with salt and vinegar (little)
Beetroot dressing
Hot pan roast beef trim (good colour)
Remove excess oil
Add sliced shallots and colour
Add shredded cabbage
Deglaze pan with I cup beetroot juice
Add rest of beetroot juice and reduce by half
Sieve
Muslim
Return to clean pan with beef stock
Reduce to thick bubble
Remove heat and add cold butter
Season with red wine vinegar and salt
Add brunoise beetroot
Goats cheese croquette
Warm goat’s milk and butter in pan
Sieve flour and add to goat milk
Cook out on stove (as choux paste)
Add goat’s cheese
Allow to cool to room temperature
Put mix in machine bowl
Add eggs slowly
Check seasoning
Crumble in crottin goat’s cheese
Pipe to required length
Chill
Pane and deep fry until golden brown
Season
To finish the dish
Cooked coloured baby beetroots
Pickled raw beetroot slices
Beetroot leaves

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