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.

Ingredients

  • 1 candy stripe or golden beetroot
  • 50 g caster sugar
  • 50 ml white wine vinegar
  • 1 cloves
  • 1 star anise
  • 1 sprig thyme
  • 100 g plain flour
  • pinch salt
  • pinch bicarbonate soda
  • 440 g breakfast porridge oats
  • 100 g butter
  • 320 ml boiling water
  • 200 g beetroot
  • 1 Braeburn apple
  • 1 banana shallots
  • 50 g soft brown sugar
  • 30 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
  • 1 Glazert goat cheese
  • 50 g hazelnuts
  • 10 g chives
  • 50 g ginger bread
  • 1 pkt micro red chard