GRILLED GOAT CHEESE, BEETROOT AND BURNT ORANGE
Ingredients
Goat Cheese (Chevre)100 gm
Beetroot (medium)4 no
Red Wine300 ml
Castor Sugar120 gm
Bay Leaf1 leaf
Star Anise3 pods
Honey10 gm
Mandarin Orange1 wedge
Lemon Juice10 ml
Saltto taste
Black Pepperto taste
Arugula Leaves10 gm
Micro Herbsfew leaves
Edible Flower2 no
Food Starch15 gm
For Red Wine Poached Beetroot
Peel a whole beetroot and clean it for any marks and spots. In a hot pan, pour the red wine and add the bay leaf, star anise and some sugar. Add juice of one beetroot after sometime. Add the whole peeled beetroot to the pot and reduce the whole thing to 1/3rd of the consistency or as per your liking when the beetroot is cooked.
Once cooked, cool it down and save it for further use.
For Dehydrated Beetroot Chips
Make a paste of one beetroot and cook it with some wine reduction. Add the food starch and strain it to get a smooth paste. Spread the whole thing on a sil-pad and further cook it in a food dehydrator at 55oC for six hours.
When ready, keep it in a dry place for further use.
For Beetroot Jam
Grate one fresh beetroot with a grater. On a hot pan, cook the beets in a honey, star anise, red wine and maple reduction.
Adjust the seasoning with salt & pepper.
When cooked perfectly, take it off the fire and cool it down for further usage.
For Goat Cheese Disk
In a mixing bowl, add Chevre, salt, fresh ground black pepper and honey – mix them together. Strain the mixture through a fine mesh and form a circular disk using a cling wrap.
Make two disks of cheese and fill them with beetroot jam like in a ravioli.
Caramelized orange
Dredge the orange wedge with castor sugar and caramelize it using a blowtorch or simply put it under a hot salamander.
Assembly
On a clean white plate, place the cheese disk at the centre and top grill it using a blowtorch or salamander.
Carefully arrange the poached beetroot and fresh beetroot slices around the cheese.
Now, arrange the arugula leaves and the dehydrated beetroot chips.
Add some micro herbs and edible flowers to the dish.
Place the caramelized orange next to the cheese.
(Courtesy: Chef Arvind Bharti, Head Chef, Amuse House)