Goats cheese with salt pickled beetroot, chutney, toasted hazelnuts and oatcakes
Cooking Time
Ingredients
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Ingredients For the pickled beetroot
1 candy stripe or golden beetroot
g caster sugar
ml white wine vinegar
1 cloves
1 star anise
1 sprig thyme
For the oatcakes
g plain flour
pinch salt
pinch bicarbonate soda
g breakfast porridge oats
g butter
ml boiling water
For the beetroot chutney
g beetroot
1 Braeburn apple
1 banana shallots
g soft brown sugar
ml white wine vinegar
1 zest and orange juice
1/2 tsp ground ginger tsp
1/2 tsp coriander seeds
1/2 cinnamon stick
pinch cumin cumin
pinch cayenne pepper
For the goat’s cheese
1 Glazert goat cheese
g hazelnuts
g chives
g ginger bread
1 pkt micro red chard
Method
1
Step 1
For the pickled beetroot - Put all ingredients except the beetroot in a pot and bring up to boil, take off from heat. Meanwhile using a mandolin or a very sharp knife cut the beetroot into very thin slices. Place the slices into the hot pickling liquor and leave them until needed and the liquor has cooled.
2
Step 2
For the oatcakes - Mix oatmeal, salt, bicarbonate soda and flour. Melt butter in boiling water and add to dry ingredients. Mix until the mixture feels spongy. Turned the mixture onto a surface with oatmeal and scatter more on top. Pin out until the mix is about 5mm thick cut to r Pin out until the mix is about 5mm thick cut to required shape. Bake at 180˚C for 10min.
3
Step 3
For the Chutney - Finely dice the beetroot, grate the apple keeping the skin on. Place in a pot with all the other ingredients. Bring up to the boil then turn down to a gentle simmer Cook out chutney slowly for about 35 minutes or until the majority of the liquid has gone. You should be left with sticky chutney.
4
Step 4
Place goat cheese into a robo coupe for few seconds and roll up. Replace the goat cheese onto a cling film with sprinkle of chives and hazelnuts, and crumbed ginger bread roll up and put into a fridge.