Smoked goats cheese & beetroot by Daniel Watkins

Daniel Watkins

Daniel Watkins

30th April 2014

Smoked goats cheese & beetroot by Daniel Watkins

Smoked goats cheese & beetroot by Daniel Watkins
Photography by John Arandhara Blackwell

Ingredients

  • Beetroot Pickle
  • 300g red onions, peeled
  • 350g raw beetroot, peeled + 2 whole beets
  • pepper and course sea salt
  • 30g muscovado sugar
  • 50g raspberry vinegar
  • 1tsp chopped thyme
  • Smoked goats cheese
  • Hot smoke small goats cheese over hay for 6 minutes
  • Whipped goats cheese
  • equal parts room temp goats cheese & mascarpone,
  • season salt pepper & lemon juice
  • FINISH
  • Pickled golden beetroot
  • micro pickled beetroot
  • sour dough crouton
  • Nasturtium leaves
  • Cooked beetroot cut into wedges
  • Garlic & chive flowers

Method

Beetroot Pickle
Course grate the peeled raw beetroot and finely slice the red onions.
Heat a medium saucepan with the butter and sweat the onions and beetroot with seasoning until it starts to caramelise. This should take about 10 - 15 minutes.
Add the sugar and cook until dissolved.
Deglaze with the vinegar and cook for a further 8 -10 minutes. You would like the pickle to be coating and not too dry or too wet.
Once the pickle is done stir in the chopped thyme and cool the pickle.
Smoked goats cheese
Hot smoke small goats cheese over hay for 6 minutes
Whipped goats cheese
equal parts room temp goats cheese & mascarpone, whip together season salt pepper & lemon juice
Garnish

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