“Would you ask chef Warren Turnbull from Sydney’s Restaurant Assiette for his pickled beetroot and creamed goat’s cheese recipe?”
Rachel Stein-Holmes, Balmain, NSW
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Ingredients
Pine nut vinaigrette
Method
Main
1.Combine beetroot, sugar syrup, vinegar and 1.5 litres water in a saucepan, cover and cook gently for 2 hours or until tender. Cool.
2.Heat olive oil in a frying pan over low heat, add shallot and ½ tsp sea salt and cook
for 5 minutes, or until soft, without colouring. Transfer shallot to a bowl, add goat’s cheese,
crème fraîche and chives, season to taste with sea salt and ground black pepper. Spoon into
a piping bag fitted with a large plain nozzle.
3.For pine nut vinaigrette, fry pine nuts in oil in a small frying pan over medium heat until golden. Strain and reserve nuts and oil separately. Place vinegar in a saucepan over medium
heat, bring to the boil, reduce heat and simmer for 10 minutes or until reduced to a third (about 15ml). Repeat with 100ml beetroot cooking liquid and cook for 15 minutes or until reduced to a third. Combine reduced vinegar, reduced beetroot liquid and reserved oil in a bowl, whisk to combine and season to taste.
4.Cut beetroot into 3mm-thick slices, then, using a 4cm round cutter, cut rounds from slices. Arrange 3 beetroot discs on each plate, pipe 1 tbsp goat’s cheese mixture onto each disc and top with another disc. Drizzle with vinaigrette and scatter with pine nuts and cress.
Note To make sugar syrup, combine ½ cup white sugar and ½ cup water in a saucepan over medium heat, stirring until sugar dissolves and bring to the boil, then cool. Warren Turnbull prefers to use Kervella soft goat’s cheese.
Notes
