Summary
| Yield | |
|---|---|
| Source | John Sheedy of Sheedys Hotel |
| Prep time | 45 minutes |
| Cooking time | |
| Total time | 45 minutes |
Description
Sheedys Hotel, Lisdoonvarna, Co. Clare is a TripAdvisor Award of Excellence winner 2013-2015. Tel: (065) 7074026 www.sheedys.com
Ingredients
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.