Pistachio-Crusted Goat’s Milk Cheese with Beetroot, Verjus Jelly & Mustard Dressing

PrintPistachio-Crusted Goat’s Milk Cheese with Beetroot, Verjus Jelly & Mustard Dressing Rating: 51 Prep Time: 30 minutesCook Time: 25 minutesTotal Time: 55 minutes 4 This dish is a brilliant start to any meal. It combines intense flavours and textures with bursts of colour to create a sensually inspiring and fun dish.IngredientsBeetroot 2 whole large beetroot 4 baby beetroot Pistachio Crust 40g pistachio nuts peeled 15g Japanese breadcrumbs (Panko crumbs) 15g white sesame seeds Goat's cheese 170g goat's milk cheese 2 eggs 20g cake flour Verjus jellies 2 gelatine leaves 50ml cold water 150ml verjus 2g caster sugar Beech mushrooms 32 beech mushrooms Vinaigrette 15g wholegrain mustard 25ml white wine vinegar 75ml canola oil salt To serve green grapes, skinned and pitted celery salt olive oil coriander micro herbs, to garnish sunflower oil InstructionsBeetroot Boil the beetroot in salt water until tender, remove from the heat and allow to cool down. Repeat for the baby beetroot - the cooking time will be less. Peel the beetroot. The large beetroot need to be sliced thinly then, using a cutter, cut into rounds. The baby beetroot need to be cut in half. Pistachio crust Chop the pistachios roughly. Mix with the breadcrumbs and sesame seeds. Goat's cheese Roll the goat's cheese into even-shaped balls, three per person. Have three containers ready separately, one with whisked egg, another with flour and the third with the pistachio breadcrumbs. Firstly dip the goat's cheese balls into the flour, shake off, then into the egg mixture and finally into the breadcrumb mixture. Make sure the breadcrumb mixture covers the whole goat's cheese ball. Verjus jellies Soak...
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