WINTER BEETROOT RISOTTO, GOATS CHEESE CRUMBLE, HAZELNUTS
By Chef Tom Bennetts
Swap the rice for barley to give it a distinctly British twist
SERVES 4
COOKING TIME 55 MINS
PREP TIME 25 MINS
INGREDIENTS For the beetroot risotto: 2 tbsp Olive oil 1 Knob of butter 1
METHOD Make the rice: 1. Heat the olive oil with the butter in an
ovenproof pan with a lid. Tip in the onion and garlic, then cook for 3-5 mins until translucent.
Onion, finely chopped
2. Stir in the rice until well coated with the butter and oil. Pour over the white wine, then let the mixture bubble away for 5 mins. Stir well, then pour over the stock. Cook for 15 mins until the rice is soft. Make the spring onion oil: 1. Heat the rapeseed oil on medium-low heat until it reaches 75 o C. Once the oil reaches the temperature, maintain the heat for 5 mins. 2. Roughly chop the spring onion tops. Transfer the chopped onions into the pan. 3. Don’t worry about keeping it strictly at 75 o C, as it can have a buffer of 5-10 o C without spoiling the green colour. 4. Transfer the mixture to a blender while hot – the heat will help the flavour and colour release into the oil. Blend for 6 mins at full speed. 5. While the oil is blending, line a strainer in a bowl with fine cheesecloth. 6. Place the bowl with the strainer on a bed of ice. Cooling down the warm oil is an essential step to keep the green colour. 7. Gently pour the infused oil through the strainer. 8. Once the oil has dripped off and has cooled down, transfer it to a jar and keep it in the fridge. You can use this oil for up to a month in the refrigerator. To finish: 1. Wrap the beetroot in tin foil salt and pepper olive. And roast for 20-25 mins until soft once soft. Add all the ingredients into a blender and blend until smooth and glossy. 2. Crumble the Cricket St Thomas Goats Cheese and add the nuts once cooled and fold in the chives. Check for seasoning.
1
Garlic clove, finely chopped
250g 150ml 700ml
Risotto rice White wine
Vegetable stock
4
Large, cooked beets: Keep one to cut cubes for presentation and use
the waste to add to the purée, Keep the leaves for presentation
1
Garlic clove Lime juice
2 tbsp 2 tbsp
Extra virgin olive oil
1 tbsp Salt For the goats cheese and hazelnut crumble: 200g Cricket St Thomas Capricorn Goats Cheese, crumbled 25g Chives 60g Roasted hazelnuts For the spring onion oil: 250g Rapeseed oil 125g Spring onion or leek tops
*Allergens: Milk, Hazlenuts, Sulphites.
Available in 1.1Kg RW
Available in 100g
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