Green Barn Farm Goats Cheese Mousse, Pickled ‘Living Larder’ Baby Beetroots, Candied Walnuts, Watercress and Herb oil
Goats Cheese Mousse
500g Green Barn Farm soft goats cheese
1 clove of garlic
100ml Double Cream
pinch of cayenne (optional)
blend the all ingredients using a blender till smooth and light and decant into a piping bag with a round nozzle. refrigerate till needed
Pickled ‘Living Larder’ Baby Beetroots
100ml White Wine Vinegar
50 Grams Sugar
Few sprigs of thyme
4/5 Black peppercorns
1 Bunch of Baby Beetroots
Make a pickling liquor from the vine
gar, sugar, peppercorns and thyme. Wash and then Cook the beetroots in the liquor until cooked but still firm. peel of the skin (should come off just using your fingers) and then cut beets in half and reserve for plating.
100g Caster Sugar
50g Walnut Halves
Make a stock syrup using the sugar and water. boil walnuts in syrup for 2 mins and the drain off walnuts, keeping the stock syrup the liquid and place on greaseproof paper bake in the oven for 3 mins @170 dergrees C. repeat this 3/4 times until the walnuts are nicely glazed.
I like to use Isle of Wight produce in my dishes and the produce in this dish are exceptional and some of the best in my opinion on offer. I regularly use these products on the restaurant menu on a daily basis and urge you to use them when producing this dish.
Recipe above makes around 4/6 portions depending on portion size and picture is a suggested serving.