- •Sr flour
- •Bicarb
- •Baking powder
- •Cinnamon
- •Sunflower oil
- •Sugar
- •Eggs
- •Beetroot
- •Cooked beetroot
- •Red wine vinegar
- •Lemon
- •Goats cheese
- •Whipping cream
- •Gelatine
- •Agar agar
- •Micro herbs
Savoury beetroot cake served with Delamere dairies goats cheese and beetroot cannelloni
Savoury beetroot cake served with Delamere dairies goats cheese and beetroot cannelloni
Starter cooked by Joseph Jones from Carden Park Hotel during Cheshire Heat of the North West Young Chef Competition 2013
Ingredients
Method
1.To make the cake, grate the beetroot into a bowl.
2.In a separate bowl, mix oil and sugar till well combined, fold in bicarb, baking powder, cinnamon and flour. Once combined mix in beaten eggs, lemon juice and grated beetroot, cook on 330 degrees F for 50 mins.
3.To make goat’s cheese mousse, mix equal quantities of goats cheese and semi whipped cream, soak gelatine and melt in a little hot water mix into goats cheese and set in desired shape, on this occasion a tube.
4.To make beetroot puree, use cooked beetroot, this seems to puree easier than cooking yourself, blend with a hand blender till smooth then add a little vinegar and salt to season and a little pepper to taste.
5.To make beetroot cannelloni make juice out of raw beetroot bring to the boil with a little salt and agar agar, simmer for 4 mins then remove from heat, add pre soaked gelatine and dissolve set on a flat tray for a thin sheet note whilst setting avoid moving the tray as it will not set.
6.Once cooled, cut out oblongs and wrap around goats cheese mousse
--------------------------------------------------------------------------------
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
