Recipes

Step 1

Goats Cheese and Potato Terrine

Bring a large saucepan of  salted water up to the boil.

Slice the potato on sharp mandolin to create 1mm thin pieces. The objective is to get the slices as long , wide and as thin as possible.

In small batches, blanch the potato slices in the hot salted water for about 30 seconds to 1 minute. Then plunge the semi-cooked potato into ice water to stop the cooking process. Repeat this in batches until all the potato is done.

Take a small terrine mould or  loaf tin and line it with a double layer of cling wrap. 

Lay the potato slices in a single layer around the inside of the terrine mould, making sure there are no holes or gaps. The potato slices can overlap. Come right up the sides so there is a little excess overhanging at the top of the mould. Add 1/3 of the goat cheese to the terrine and press it down firmly until it is evenly packed. Add a double layer of potato to the top of the cheese then repeat this until you have 3 layers of goat's cheese.

Finish the terrine off by topping the last layer of cheese with potato then fold over the excess potato that is sticking up from the sides. Likewise, the overlapping cling wrap can be folded over to cover the terrine Finally press the terrine using a flat object that covers the top of the terrine with a heavy weight. Refrigerate overnight.

Step 2

Balsamic Syrup

Pour both ingredients into a small suitable saucepan and place on medium low heat. Reduce to a thinish syrup. Cool and refrigerate until required.

Step 3

Roasted Baby Beetroot

Pre heat your oven to 180 degrees.

Place the beetroot in a suitable ovenproof dish. Pour over the oil and water, season with sea salt and pepper. Cover with foil and roast in the oven for up to an hour. Remove when cooked all the way through. Cool then peel and chill in the refrigerator until required.

Step 4

Beetroot, Radish and Pea Salad

Toss all the ingredients in a bowl, except the olive oil and salt and pepper. Dress with a suitable amount of olive oil, then season with the salt and fresh black pepper. Hold.

Step 5

Cooking and Serving

Divide the salad up between 6 room temperature plates.

Take a non stick sauté pan and place on medium heat. With a wet, hot and sharp knife carefully cut 6 slices of the terrine, about 2 cm thick.

Add a little canola oil to the non stick pan, then gently add two pieces of the terrine. Cook for 1 to 2 minutes on either side until golden, then carefully remove from the pan with a thin spatula, and place on the plates next to the salads. Repeat with the last 4 slices of terrine.

To finish drizzle over and around, a little of the balsamic syrup. Serve now.