Smoked Goats Cheese with Beetroot and White Peach

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.