Roasted Beetroot with Goats Cheese Fondant & Potato Wafers

Yield: 4 as starter 3 medium beetroot, scrubbed
1 tbs. walnut oil
Goat Cheese Fondant (see below)
16 Potato Wafers (see below)
2 tbs. balsamic vinegar
3 tbs. Basil Oil (see below)
12 walnut halves, lightly roasted

Method

Coat the beetroot in olive oil, add a grind of rock salt and bake, covered, at 190° C for about 1½ hours until tender. When cool, peel and slice. Dress with walnut oil, a little balsamic vinegar, salt & pepper. Leave for about 20 mins to absorb the flavours.

Assembly

Place a slice of beetroot in the center of each plate. Top with some Goat Cheese Fondant and then a potato wafer. Repeat until you have 4 layers.

Arrange 3 walnut halves on each plate. Drizzle around the Basil Oil & balsamic vinegar.

Goats Cheese Fondant

125g goat cheese
100ml whipping cream, at room temperature
Salt & white pepper

Method

Place cheese in a small pan and beat over a low heat until very smooth.

Whip the cream to firm peaks & fold into cheese. Season with salt & pepper.

Place in the fridge to set.

Potato Wafers

1 large baking potato, baked & peeled.
2 tbs. butter
3 egg whites
2 tbs. finely chopped fresh herbs

Method

Place the warm potato in a bowl with butter & egg whites. Beat with an electric mixer for 3-4 minutes or until smooth.

Pass through a fine sieve & fold in herbs. Season to taste.

Make up a cardboard template with a 2½" square hole.

Using the template spread a thin layer of the mixture onto a non-stick baking sheet. Repeat until you have 16 squares.

Bake at 150° C for 7 - 10 mins until golden brown. Watch carefully as they burn easily. Remove the squares from the baking sheet & let cool.

Basil Oil

Yield: about 125ml 1 cup fresh basil leaves
150ml light olive oil

Method

Blanch the basil in boiling salted water for about 10 seconds. Immediately refresh in very cold water and drain.

Squeeze out excess water and coarsely chop. Blend with the oil for about 3 - 4 minutes.

Pour into a container & refrigerate for a day. Strain through some muslin, refrigerate for another day & decant.