St Tola, hot honey, hazelnut & linseed on sourdough
A dish from head chef Matt Raynor of Urbanity in Dublin, built on whipped St Tola goat's curd. Urbanity kindly shared the recipe and photo with us after we spotted it on their Instagram.
At Urbanity it is served on toasted organic sourdough, but the components also work as a light starter plated without the bread.
Ingredients
Whipped goat's curd
- 400g St Tola goat's curd
- 40ml Arbequina olive oil
- 40ml cream
- Zest of 1 lemon
- Generous pinch of Maldon salt
Hot honey
- 340g raw wildflower or orange blossom honey
- 20g Calabrian chilli paste
- 10g crushed Sichuan peppercorns
- 2 sprigs of thyme
- 20g sherry vinegar
- Maldon salt
Hazelnuts
- 100g blanched hazelnuts
- Olive oil
- Maldon salt
Linseed cracker
- 200g linseed (flaxseed)
- 200ml water
- Maldon salt
Grilled stone fruit
- 200g firm but ripe stone fruit
- 50g unsalted butter
- 2 sprigs of thyme, or crushed rosemary
- 1 tbsp light brown sugar
- Maldon salt
To serve
- Toasted sourdough
Method
Whipped goat's curd. Put all the ingredients into a mixer fitted with the whisk. Whisk on high for 2 minutes, or until the mixture is silky, airy and uniform. Transfer to a piping bag with an angled cut at the tip, ready for piping.
Hot honey. Gently toast the Sichuan peppercorns. Pour the honey over them and add the chilli paste and thyme. Simmer gently for 6 to 7 minutes without boiling; you should only see small bubbles at the side of the pan. Take off the heat and leave to stand for 30 minutes, then season with the sherry vinegar and salt.
Hazelnuts. Set the oven to 160°C. Toss the hazelnuts in olive oil and Maldon salt and roast until golden.
Linseed cracker. Mix the water and linseed until well combined, cover and leave in the fridge overnight. Spread the mixture as thinly as possible on a greased baking sheet or dehydrator tray and dry at 65°C, in the oven or a dehydrator, until crisp to the touch. Deep-fry at 180°C to toast the seeds, then season with Maldon salt.
Grilled stone fruit. Melt the butter and take it to a beurre noisette, then leave to cool slightly. Add the thyme and brown sugar and whisk until the sugar has dissolved. Set aside. Heat the grill, toss the fruit in oil and grill until nicely charred. Turn and glaze the fruit with the butter, remove, glaze again and season with Maldon salt.
To serve. Arrange the whipped curd, hot honey, hazelnuts, linseed cracker and grilled fruit on a piece of toasted sourdough.
Recipe and photograph by head chef Matt Raynor, Urbanity, Dublin. Reproduced with thanks.