by Natalie Westgate
Many of you will have already sampled the two rosette culinary delights of The Orangery, headed up...
26th April 16
Here is one of our fabulous recipes; Goats cheese mousse, walnut crumb, beetroot and black olive tapenade. Enjoy!
This recipe for a starter serves four people
Goat’s cheese mousse
300g of a good quality goat’s cheese
100ml double cream
100g cream cheese
2 gelatine leaves
50g sun dried tomatoes
Zest of 1 lemon
1 tbsp of chopped chives
Soak the gelatine in cold water and set aside.
Place the goat’s cheese in a food processor with the sundried tomatoes and blend until smooth.
Warm the cream, add the softened gelatine to dissolve, then add the milk and gelatine mix to the food processor and again blend until smooth.
Fold in the cream cheese, chives and lemon zest, place into a piping bag and refrigerate for up to approximately two hours, or until the gelatine has set.
Black olive tapenade
250g pitted black olives
2 cloves of garlic crushed
Juice of 1 lemon
1tbsp of capers
2 tbsps of chopped parsley
4 tbsps of olive oil
To make the tapenade simply mix all of the ingredients together in a food processor for about 10 seconds.
100g of walnuts
Simply toast 100g of walnuts in a dry pan.
Leave to cool, then finely chop, or place into a tea towel and bash with a rolling pin.
200ml organic beetroot juice
1g of xathan gum or a gelatine agent
In a heated saucepan reduce 200ml of organic beetroot juice by half to intensify the flavour.
Add 1g of a thickening agent such as xathan gum or a gelatine agent to make a glossy puree.
To assemble the dish
Pipe the goat’s cheese onto the plate, and dust with the chopped walnuts.
Add a swipe of the beetroot puree and finish with some pickled beetroot, radishes, black olive tapenade, croutons and dressed salad leaves.