On TV Tonight

  • 20:00 - Raymond Blanc's Kitchen Secrets - Tomatoes
  • 20:30 - Raymond Blanc's Kitchen Secrets - Summer Greens
  • 21:00 - Paul Hollywood's Bread - Classic Bread

This recipe is classed as intermediate

Rating 3.91 / 5 (22 votes)

Prep time:
30 min
Cook time:
5 min

Richard Phillips serves up a delicious starter of creamy herbed goats' cheese with roast beetroot and pickled wild mushrooms

Method

1. Preheat the oven to 200C/gas 6.

2. Blend the goats' cheese in a food processor with the pine nuts, herbs, garlic and honey.

3. Once blended, gently fold in the cream and season with salt and pepper. Roll the goats' cheese mix in cling film to create a barrel shape and pop it in the fridge until later.

4. Wrap the beetroot in tin foil and place in the oven for about 1 hour, until it's soft in the middle. Leave to cool, then peel and slice into 1/2 cm thick round pieces.

5. For the pickled mushrooms, place all the ingredients except the mushrooms in a pan and bring to the boil. Turn off the heat and leave to infuse for 15 minutes, then pour over the mixed wild mushrooms and reserve.

6. Slice the goats' cheese parfait into even slices, then layer up on a serving plate, alternating 3 pieces of beetroot with 2 pieces of goats' cheese. Place the poached duck egg on top, then garnish with picked chervil and the pickled wild mushrooms.

Ingredients

For the pickled mushrooms

For the garnish

  • 1 duck egg, poached
  • chervil

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register