Lockyer Valley Beetroot, Smoked Goat’s Curd, Crispy Brassica
Recipe by Alastair McLeod
for The Courier Mail
Muurikka Electric Smoker
For caramelized beetroot
1 medium golden beetroot, peeled and cut into thin slices on mandolin
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
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.
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