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.