Smoked Goats Cheese with Beetroot and White Peach

Smoked Goats Cheese, Beetroot and White Peach Carpaccio, Thyme Candied Walnuts, Rocket Leaves

Smoked Goats Cheese, Beetroot and White Peach Carpaccio, Thyme Candied Walnuts, Rocket Leaves

A dish that was extremely popular during my time at House Limerick was the Goats Cheese Salad, to the point where I could have 11 or 12 on order at once during busy nights, but despite how busy it was, it is still one of my favourite places I have ever worked, I learned an incredible amount there, and this dish reflects the evolution of my cooking that occurred in that kitchen.

Carpaccio:

  • 75g beetroot

  • 75g white peach

  • Vegetable Oil infused with lemon and thyme

  • Cider Vinegar

Method:

Slice beetroot and peach on a mandolin, then cut into discs using a ring cutter.

Marinate in the oil and cider vinegar.

Smoked Goats Cheese:

Applewood smoked goats cheese, whipped to a pipeable consistency.

Thyme Candied Walnuts:

  • Sugar

  • Thyme (Dried)

  • Walnuts

Method:

Caramelise the sugar with the thyme and then fold in the walnuts.

Spread out and then break once cooled.

Assembly:

Shingle the beetroot and peach into a rectangle.

Pipe the goats cheese and then roll into a log.

Refrigerate and then trim the ends. Plate and sprinkle some of the candied walnuts over top.

Previous
Previous

The Elevated Snickers

Next
Next

Smoked Mackerel Risotto with Glazed Shallots and Caviar