A delicious mix of flavours, goats’ cheese custard, sage foam, sesame cracker, olive and parmesan crumble, tomato and chilli gel and a blue cheese and kimchi croquettes.
Goats’ cheese custard
Ingredients540g whole milk 160g double cream 108g egg yolk 50g Sosa gelcrem hot 200g soft goats’ cheese 20g parmesan |
MethodBlend the milk, cream, egg yolk and gelcrem to boiling point. Add the cheeses, stir until melted. Season to taste Pour into a mould or Pidy case (11cm wholemeal) or a bowl plate, and set until completely cold. |
Sage foam
Ingredients500ml white wine Handful of sage leaves 2 shallots, chopped |
MethodBring the wine, sage leaves and shallots to boil and simmer for five minutes. Blitz the mixture, pass through a fine sieve and measure how much liquid you have left. Add soy lecithin powder (2g to every 250ml) and blend well in a high container, strain again and keep until needed. To serve, move the emersion blender to the upper part of the liquid surface to incorporate as much air into the foam as possible. Once you have enough foam, leave to rest for 1 minute so the excess liquid is eliminated. Spoon on to dish as needed. |
Sesame cracker
Ingredients50g toasted sesame seeds 7.5g water |
Method
Mix the toasted sesame seeds with the maltosec and water. Incorporate with a spoon until it is well mixed. Spread out on oven paper, previously sprayed with non-stick spray and cover with another sheet of paper. Roll out with a rolling pin until getting a thickness of about 2mm thick. Leave to air for 10 minutes and mark and cut out the desired shape. Bake at 100°C for 15 minutes and set aside. |
Olive and parmesan crumble
Ingredients175g plain flour 25g parmesan, finely grated 1 tsp dried mixed herbs 100g butter, chilled and chopped 40g chopped olives 10g truffle oil |
MethodMix the flour, parmesan, dried herbs and some seasoning in a bowl. Rub in butter using your fingertips until mixture resembles fine breadcrumbs. Mix in the truffle oil. Place in the oven pre-heated to 170°C. Cook until golden brown Place the olives into the mixture and set aside. |
Tomato and chilli gel
Ingredients20g caster sugar 150ml water 300ml tomato juice 20g harissa paste |
MethodPrepare a flat non-stick tray. Combine the tomato juice, water, harissa paste, sugar and agar agar in a saucepan and bring to the boil. Remove from the heat and pour onto the tray. Leave to chill until set. Once set, use a blender on a low speed to break it down into a gel. Pass through a fine strainer and store in a squeezy bottle. |
Blue cheese and kimchi croquettes
Ingredients25g unsalted butter 90g plain flour 250ml whole milk, warm 50g mature Cheddar, grated 50g per las cheese, chopped 100g kimchi, any larger pieces roughly chopped ½ tsp light soy sauce rice vinegar, to taste 3 eggs, beaten with a pinch of salt 100g of panko breadcrumbs 3 tbsp sesame seeds 1 ½ tbsp ras el hanout powder sunflower oil, for deep-frying |
MethodBegin by making a thick bechamel. Melt the butter in a saucepan then stir in 50g of the flour. Stir for 1 minute to cook out the raw flour taste, then slowly whisk in the warm milk to create a thick sauce. Cook over a low heat for 5 minutes, stirring constantly. Stir in the cheeses and beat until melted. Add the kimchi and soy sauce, then taste for seasoning. Add more soy sauce if you think it needs it and a splash of rice vinegar for acidity. Lay out 2 sheets of cling film on top of each other on a work surface. Spoon half of the mixture into a sausage along the bottom edge, then tightly roll up and tie at each end so you have a compact, firm sausage shape between 2-3cm in diameter. Repeat with the other half on the mixture then place both sausages in the freezer for at least 4 hours. Once the mixture is completely firm, place the remaining 40g of flour, beaten egg and panko breadcrumbs in 3 separate wide bowls with an empty tray at the end for the finished croquettes. Remove the frozen croquette mixture from the freezer and use a serrated knife to slice it into 3cm barrels, removing the cling film as you do so. You need to breadcrumb the croquettes whilst still frozen to ensure they keep their shape, so work quickly and keep them in the fridge if needed. Stir the mixed sesame seeds and red pepper flakes into the breadcrumbs and air bag. Working in batches, dip each barrel in the flour, then egg, then breadcrumbs. Pat the breadcrumbs tightly around the croquette then dip it back in the egg and into the breadcrumbs again to ensure an extra crispy exterior and less chance of the mixture leaking out during frying. Heat a pan of oil (or a deep-fat fryer) to 180°C. Do not fill the pan more than halfway as the oil will bubble up quite a bit once frying. Working in batches, deep-fry the croquettes until crisp and brown all over (around 5-7 minutes). The oil will lower in temperature once the croquettes are added, so keep an eye on the heat. Drain the croquettes on kitchen paper when they’re golden all over. |
Assembly
MethodCarefully blow torch the top of the custard for colour. Place the elements on top of the custard and create height with the crackers. Place dots of the gel and a watercress garnish. |
Recipe courtesy of Steve Griffiths
