St. Tola with Beetroot

Summary

Yield
Servings
SourceJohn Sheedy of Sheedys Hotel
Prep time45 minutes
Cooking time
Total time45 minutes

Description

Sheedys Hotel, Lisdoonvarna, Co. Clare is a TripAdvisor Award of Excellence winner 2013-2015. Tel: (065) 7074026 www.sheedys.com

Ingredients

250 milliliters
water
200 grams
caster sugar
250 milliliters
red wine vinegar
120 grams
St. Tola Goats Cheese
60 grams
creme fraiche
1⁄2  
red chilli (deseeded, chopped)
1  
star anise
1  
liquorice root (if unavailable, use a second star anise)
2  
cardamon seeds
2  
medium beetroot (peeled and sliced into 2mm-thick rounds)
   
fresh chives (chopped)
   
pea shoots (to serve)
   
fresh basil leaves (to server)

Instructions

1. Combine the water, sugar, vinegar, chilli, star anise, liquorice root and cardamom in a saucepan. Bring to the boil, then turn off the heat and leave to stand for 30 minutes.

2. Add the beetroot slices and bring to a simmer for five minutes. Remove from the heat and leave to chill.

3. Whisk the goat’s cheese and crème fraîche until light. Stir in the chives. Transfer into a piping bag and leave to set in the fridge.

4. Remove the beetroot discs from the liquid and pat dry. Lay half of the discs on a serving plate and pipe on some goat’s cheese mousse, then top with another beetroot slice. Serve with pea shoots and basil leaves.