AUTUMN GOATS CHEESE & SQUASH PITHIVIER, PICKLED WALNUT PURÉE
By Chef Rory Larkin
PREP TIME 30 MINS
SERVES 1
COOKING TIME 1H10
INGREDIENTS For pithivier: 2
METHOD Make the butternut squash purée: 1. Toss the cubed butternut squash with a little oil and seasoning. Spread them on a baking sheet and roast for 25-30 mins in a 180 o C oven until tender. Reserve some of the roasted squash cubes for garnish and for cutting the disc used in the pithivier. 2. In a medium saucepan, melt the butter over medium heat. Add the sliced onion and cook until soft and translucent. 3. Add the roasted squash (set aside the portion for the disc) to the onions, then add the double cream with a little water. 4. Stir and cook for another 5 mins until everything is well combined. Blend the mixture until smooth. Make the picked walnut purée : 1. In a medium saucepan, place the sugar in a dry pan and gently heat until a light caramel forms. Then add the pickled walnuts with their liquid, sugar, golden raisins and diced apple. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 10 mins, until everything is soft and caramelised.
2. Blend the mixture until smooth, add a little water if the mix is too dry. Pass through a fine sieve. Make the pithivier: 1. Place one puff pastry disc on a lightly floured surface. In the centre, place the frozen and floured goats cheese. 2. Top with a disc of roasted butternut squash and then a spoonful of cranberry sauce. Brush the edges of the pastry disc with the beaten egg. 3. Place the second pastry disc on top, gently pressing down around the filling to seal the edges. Trim the edges if necessary to ensure an even seal. Use a fork to crimp the edges decoratively. Brush the top of the pithivier with more beaten egg, and place in the freezer for 30 mins. 4. Lightly score the top of the pithivier with a sharp knife in a spiral or other decorative pattern, being careful not to cut through the pastry. 5. Bake in an oven set to 200 o C for around 20 mins until the pastry is golden brown and puffed. To finish: 1. Toss the reserved roasted butternut squash with fresh thyme and seasoning. Roast until golden brown as 180 o C. Steam the kale until tender but vibrant green. 2. Place the baked pithivier in the centre of a plate. Spoon or pipe the butternut squash purée and pickled walnut purée onto the plate around the pithivier. 3. Arrange the thyme-roasted squash and steamed kale around the plate as a garnish.
Puff pastry discs (approx. 7 inches each) Cricket St Thomas Capricorn Goat cheese (frozen, dusted in flour)
100g
1 tbsp
Cranberry sauce
20g
Roasted butternut squash Egg (beaten, for glazing)
1
Seasoning For butternut squash purée: 300g Butternut squash (peeled and cubed)
1
Onion (sliced)
30g 50g
President unsalted butter
Double cream For picked walnut purée: 150g
Pickled walnuts with liquid
100g 100g 100g
Sugar
Golden raisins
Granny smith apple (peeled and diced)
To finish: 50g
Roasted butternut squash with thyme
30g
Steamed kale
*Allergens: Eggs, Gluten, Milk, Walnuts, Wheat.
Available in 1.1Kg RW
Available in 100g
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