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Smoked Goat’s Curd, Beetroot, Crispy Brassica Recipe | Muurikka Electric Smoker

Lockyer Valley Beetroot, Smoked Goat’s Curd, Crispy Brassica

Recipe by Alastair McLeod

for The Courier Mail

 

 

Muurikka Electric Smoker

 

Serves 4

INGREDIENTS

1 small bag of hickory smoking chips
200ml Emmo’s Goats Curd
1 bunch of curly kale
1 bottle of Wendland cold-pressed extra virgin olive oil
1 Mt Sylvia Golden beetroot
500g caster sugar
4 medium red beetroots
250ml red wine vinegar
2 bay leaves
½ tsp coriander seeds
½ tsp peppercorns
1 pkt Vaxtkraft roasted seeds
 
 
SPECIAL EQUIPMENT

Smoker

METHOD

PART 1:

For caramelized beetroot

10g sugar

1 medium golden beetroot, peeled and cut into thin slices on mandolin

50ml water

Place sugar in a medium saucepan over moderate heat until the sugar has caramelised to a deep amber colour, add the beetroot and water, cook for 1 minute.

For pickled beetroot

4 medium beetroot

250ml red wine vinegar

250ml water

65g sugar

1 tsp salt

2 bay leaves

½ tsp coriander seeds

½ tsp black peppercorns

Gently simmer beetroot in water for 40 minutes or until tender then rub the skins off. Cut each beetroot into eight pieces. Boil all remaining ingredients, simmer for 5 minutes then pour over beetroot.

PART 2:

5 tbs smoking chips

100ml goats curd

1 small bunch curly kale

Extra virgin olive oil

1 recipe caramelized beetroot

1 recipe pickled beetroot

1 tbs Vaxtkraft roasted seeds

Preheat oven to 175C and preheat smoker till hot.

When the chamber begins to smoke, place goats cheese in a metal bowl, set in the smoker and immediately turn off and leave for 10 minutes.

In the meantime, strip kale leaves from stems, set on a baking sheet lined with baking paper drizzle with olive oil and season with sea salt. Bake for 10-15 minutes until the edges are starting to brown.

To present, spread smoked curd on plates. Arrange beetroots on top and scatter with seed and garnish with crispy kale.

Article and Recipe by Courier Mail July 7, 2016 Here

 


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