Goats cheese appetiser

 Prep Time: 5mins
Cook Time: 10mins
Ready in: 15

Knockdrinna Goats Cheese & Beetroot, Raspberrys, Caramelised Walnuts, Raspberry Dressing

Ingredients

  • 500g of Knockdrinna Snow Goats Cheese
  • 20ml Double Cream
  • 2 heads of medium sized, freshly cooked beetroot
  • 50ml Raspberry Dressing
  • 20g Carmelised Walnuts
  • 16 Raspberries
  • Micro Leaves to Garnish
  • Raspberry Vinaigrette 20 Servings
  • 3 tbs red wine vinegar 3 tbs Dijon mustard
  • 3 tbs egg yolk 500ml olive oil
  • 1 measure of crème de cassis
  • 1 measure grenadine
  • Salt & pepper
Method

  1. For Vinagrette:
  2. Put all ingredients into a blender, but add olive oil in slowly as its blending.
  3. For Goat's cheese & beetroot:
  4. 1 Boil beetroot with a little vinegar until it softens
  5. 2 Heat walnuts over a gentle heat to release flavour
  6. 3 Slice beetroot very thinly on a mandolin.
  7. Use a mould to make eight circles.
  8. 4 Mix goats cheese with cream, season and put in piping bag.
  9. 5 Place circles of beetroot onto plate and pipe on goat's cheese. Put two raspberries on top and place another circle of beetroot on that.
  10. 6 Pour dressing on to plate
  11. 7 Garnish dish with caramelised Walnuts & micro leaves.
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