FOOD + DRINK
AN APPLE A DAY CONT .
Beetroot , Apple and Goat ’ s Cheese with Gingerbread Crisp Recipe by Der Kern by Miele derkern . miele . co . uk
Serves : 8 Ingredients :
For the goat ’ s cheese :
• 450g goat ’ s yoghurt
• 1 tsp salt
• 1 / 2 tsp freshly ground black pepper
For the gingerbread crisps :
• 150g salted butter , softened
• 150g dark brown sugar
• 1 / 2 tsp vanilla bean paste .
• 2 large eggs , lightly beaten
• 180g self raising flour
• 1 / 2 tbsp ground ginger
• 1 / 2 tsp mixed spice
• 2 tbsp plain yoghurt
• 2 tbsp stem ginger syrup
For the beetroot :
• 200g baby golden beetroot
• 200g baby candied beetroot
• 150g purple beetroot
For the puree :
• 150g purple beetroot
• 1 large apple , peeled and core removed
• 2 tbsp white balsamic vinegar
• 2 tsp honey
• Salt and pepper to taste
For the pickled beetroot :
• 1 shallot , sliced into rings
• 120ml cider vinegar
• 1 1 / 2 tbsp caster sugar
• 1 tsp fennel seeds
• 1 / 2 tsp salt
To finish :
• 1 large eating apple , cut into matchsticks
• Edible flowers , bronze fennel and dill to garnish
• Salt and pepper
Method :
1 . To make the goat ’ s cheese , mix together the goat ’ s yoghurt with 1 tsp of salt . Line a sieve with 2 layers of muslin , placing the sieve over a medium bowl . Pour the salted goat ' s yoghurt into the lined sieve and lightly cover with cling film . Leave in the fridge for 2-3 days for the cheese to develop to the preferred consistency .
2 . For the gingerbread crisps , preheat the Miele oven to Fan Plus 150 ° C .
3 . To make the ginger cake , cream the butter , dark brown sugar and vanilla bean paste together using an electric hand whisk . Gradually whisk in the eggs .
4 . Gently fold in the flour , ground ginger and mixed spice , followed by the yoghurt . Transfer the cake mixture to the lined 23 x 23cm square cake tin . Bake for 40-45 minutes .
5 . Once baked , remove from the oven and pierce the cake using a cocktail stick . While still warm , brush with 2 tbsp of the stem ginger syrup . Allow to cool .
6 . When the cake is cold , very thinly slice it into long strips . Place a silicone mat on a baking tray and lay out the strips of cake . Put into the Miele warming drawer , on the food setting , highest temperature square ( 85 ° C ) for 4 hours .
7 . Place the golden candied , golden and purple beetroot onto perforated steam trays keeping them separated according to their colours . Put the trays into the Miele Steam Oven at 100 ° C for 30-40 minutes or until tender .
8 . Once cooked , remove from the steam oven and allow to cool . Peel off the skin and leave to one side .
9 . For the pureed beetroot , place the cooked purple beetroot into a small food processor , along with the apple , white balsamic vinegar , honey , salt and pepper . Blitz until very smooth . Add a little apple juice if the mixture needs to be let down . Transfer to a squeezy bottle .
10 . For the pickled beetroot , thinly slice the golden beetroot and place into a solid steam container , along with the shallot , cider vinegar , caster sugar , fennel seeds and salt . Place into the steam oven and cook at 100 ° C for 2 minutes . Remove from the steam oven and set aside for 30 minutes - 1 hour to allow the flavours to develop .
11 . For the candied beetroot , thinly slice . Season well with salt and pepper .
12 . To assemble the dish , arrange the sliced candied beetroot , pickled golden beetroot , and shallot rings onto large plates .
13 . Mix in 1 / 2 tsp of freshly ground black pepper into the set goat ’ s cheese . Quenelle the goat ’ s cheese on top of the beetroot . Dot the pureed beetroot around the goat ’ s cheese . Finish with edible flower petals , bronzer fennel , dill , apple matchsticks and gingerbread crisps .
51