SPRING WHIPPED GOATS CHEESE & PEA TOAST
SERVES: 1
PREP/COOKING TIME: 55 MINS
*Allergens: Wheat (Gluten), Milk
INGREDIENTS Whipped Goat’s Cheese: 60g
METHOD To Make Whipped Goat’s Cheese: 1. Remove rind from Cricket St Thomas Goats Cheese and add to a mixer with the whisk attachment. 2. Add salt and cream cheese. 3. Whisk on med-high speed for 90 seconds. 4. In a separate bowl whip double cream until you achieve soft peaks. 5. Fold it through whipped Cricket St Thomas Goats Cheese mix. 6. Transfer to a container, cover, label and refrigerate until needed. To Make Crushed Pea Mix: 1. Add peas to boiling, salted water and cook for 30 seconds once they are boiling again. 2. Drain and chill in ice water immediately. 3. Drain peas once chilled and add to a robot coupe with all other ingredients (reserving a third of the whole peas). 4. Pulse for 20-30 seconds until peas are crushed. 5. Transfer the mixture to a container, add the reserved whole peas, and mix well. 6. Cover, label and refrigerate until needed. To Make Chilli & Mint Dressing: 1. Add all ingredients to a mixing bowl. 2. Mix until evenly combined. 3. Transfer to a container, cover, label and refrigerate until needed. To Finish: 1. Grill the sourdough with olive oil until charred. 2. Remove from the pan and spread the whipped Cricket St Thomas Goat’s Cheese over it. 3. Mix the crushed peas with chilli and mint dressing and scatter over the toast. 4. Garnish with picked leaves and dill.
Cricket St. Thomas Goats Cheese (Rind Removed)
30g
Cream cheese Double cream
30ml
1g Table salt Crushed Pea Mix: 60g Fresh peas 400ml Water ½
Lemon (zest and juice)
3ml 1.5g
Olive oil
Table salt Chilli & Mint Dressing (4 portions): 15g Red chilli (finely diced) 5g Mint (finely sliced) 1 Lemon (juice only) 1g Flaked salt 15ml Vegetable oil 10ml Olive oil To Finish: 1 slice Sourdough bread 15ml Olive oil 2g Mint leaves (picked leaves) 120g Whipped Goat’s Cheese 60g Crushed Pea Mix 10g Chilli & Mint Dressing 2g Dill 2g Parsley (picked leaves)
Available in 1.1Kg RW
Available in 100g
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