' FENNEL & GOATS CHEESE TRUFFLES .'

Italian Goats cheese coated in Fennel three-ways ( fresh herb, roasted seeds & fresh pollen ) served with Roasted beetroot reduction. 

                  These are some classic pairings presented in a little taster dish or cheese plate in a multi coarse menu. Fennel is the accent here and by using the different parts of the plant has given the three truffles a spectrum of contrast except with the same flavour base. Not only are there different textural differences between the three but also the potency and when the flavour hits you. For example the truffle which has been rolled in fresh fennel herb, the flavour is instant but refreshing and with an average aftertaste. Where as the truffle rolled in pollen combines flavours with the cheese further and gives a subtle flavour. The seeds on the other hand are crunchy in texture and pack a late punch with an everlasting aftertaste. The beetroot reduction is there to break the fennel flavour up and the beets have been roasted to bring out the sweetness.                                                                                                      
                  To make these goats cheese truffles is simple and all I did was combine 3 parts cheese to 1 part icing sugar, roll the mixture into bite size balls and coat with the three different fennel coatings. To make the fennel seed coating a mixed 1 part sesame seeds to 3 parts fennel seeds and toasted them in a hot skillet until showing some colour before I removed them from the skillet to cool. On a flat tray in the oven at 160C, I roasted some beetroots until soft and tender in side. While the beets were still hot but warm enough to handle I slipped their skins off and placed them into a blender with a splash of red wine and blended the beets to a puree. I then passed this through a sieve before reducing on low to med heat in a small saucepan, until thick and syrupy.

' FIG LEAF CIGAR .'

Caramelised fig & Ashed goats cheese rolled in a Toasted fig leaf , Dipped in honey , Cinnamon sugar and Fig leaf ash.

                    Another from the team at 'moto' and makes a perfect pre dessert dish experimenting with fruit and cheese with the smokey, caramel notes of the toasted fig leaf. This dish is surprisingly yummy and upon first glimpse for one, looks like it shouldn't be eaten or two belong on the dining table. This is a great example of playing with food and like its name sake makes the perfect dish to be served as the smoke break in a long 8 or so course degustation menu. The goats cheese provides the perfect amount of tanginess to the plate where as the caramelised fig gives the sweet, smokey charred flavours.                
                    This was a very simple dish to make and I first cut some figs in half, sprinkling them with a little panela and placing them under the grill until soft and caramelised. I then removed the figs from the grill allowing to cool. I then harvested and washed some medium sized fig leaves. I laid one leaf out vein side up, smooth side down and placed a length of one cm. diameter rolled cheese along the length of one side of the leaf. Spooning the fig alongside I rolled the cheese and fig in the leaf to form a cigar shape, tying string around both ends to hold its shape, I placed the cigar under the grill and toasted the outside of the rolled leaf until dark brown in colour. The cigar was then removed from the heat and the strings cut away for serving purposes. To make the ash I toasted fig leaves and crumbled them with a little cinnamon sugar. To plate I dipped the end of the cigar in honey and the fig leaf ash and placed the cigar and ash into an ash-tray in the centre of the plate for presentation.

' BEETROOT & GOATS CHEESE SALAD .'

Goats cheese & Beetroot roulade , Goats cheese panna cotta Whole pickled & Sliced fresh baby beets , Beetroot & goats milk emulsion, Pea greens , French tarragon , Water hyssop flowers & Cypress black salt.

                     Just the one post this week, a little slack I know but I guess one is better than none. I've been a bit busy finishing the chook palace in the back corner of the yard, stage one of what I call 'protein corner'. We purchased our girls today and they've settled in quite well. Anyway this light little dish I've presented here is a variation of a beetroot and goats cheese salad. The goats cheese I chose for this came from 'South Cape Fine Foods' and having aged a little longer, is creamy and a little earthy in flavour. More so than the tangy taste of a younger cheese made from goats milk. And its these characteristics which allow the cheese to pair so well with the earthy, sweet tones of the root vegetable beetroot. Each of the two ingredients have three applications and intertwine flavours of tartness and sweet along with textural contrasts of fresh, crunchy, creamy and soft.                            
                    This salad began with the preparation of the roulade of which I first placed into a saucepan some milk, cubed goats cheese and agar agar at 1%. This was brought to the simmer whisking to dissolve the agar and also melt the cheese through the milk. Once simmering I removed the pot from the stove and using a funnel I poured the panna cotta mix into plastic cylinders and placed into the fridge to set. Next I heated some beetroot juice in a saucepan with 1% agar  and brought to the simmer whisking to dissolve the agar powder. This was then removed from the stove and poured onto a flat tray and spread to about 2mm thick this was then allowed to set at room temp. I then un-moulded the goats cheese, with one cylinder I left as is for the goats cheese panna cotta slicing it into bite size pieces. For the thicker cylinder I trimmed up the ends, measured the length and cut the corresponding sized rectangle out of the beetroot gelee. Placing the goats cheese roll at one end of the gelee, I rolled cheese in the beetroot film. I then sliced some of the the complete rolled roulade of varying sizes and some really thin slices were cut to make the faux radish. With some whole baby beets I peeled them placing a few into some water, rice wine vinegar, sugar and salt bringing them to the boil and reducing to a simmer until soft and tender. With the remainder of the fresh beet I simply thinly sliced and presented as is. To make the emulsion dressing I placed goats milk, honey, sherry vinegar, beetroot juice and a little seasoning into a tall tumbler along with some granulated soy lecithin and blended using a stick blender to form a foam, this was then refrigerated until serving time so the bubbles hold their structure, hence don't make this prep till last. To plate I garnished the dish with some pea greens, petite french tarragon, water hyssop flowers and a sprinkling of Cypress black sea salt. Next time I think I will have the addition of some fresh beetroot leaves and some tiny thinly sliced red onion rings.