SUMMER SMASHED GOATS CHEESE & SUMMER SQUASH TACOS
COOKING TIME 10 MINS
SERVES 2
PREP TIME 30M
*Allergens: Wheat, Milk, Sulphites
INGREDIENTS 100g
METHOD To Prepare the Charred Summer Squash: 1. Slice the squash into 6mm rounds and add to a bowl. Dress with olive oil and season with salt. 2. Heat a grill pan on high, then add the squash slices and cook for 30 seconds on each side or until you achieve good bar marks. 3. Transfer the squash to a bowl, cover with cling film, and leave to steam for 10 minutes. 4. Transfer to a container, cover, label, and refrigerate until needed. To Make the Pickled Chillies – Pickle Liquid: 1. Add all ingredients to a small pan and bring to a boil. 2. Ensure all the salt and sugar have fully dissolved. 3. Transfer to a container and leave to cool at room temperature. 4. Once cooled, cover and refrigerate until needed. Pickled Chillies: 1. Slice the chillies and add them to a container. 2. Pour cold or room temperature
Cricket St Thomas Goats Cheese
To Make the Salsa Match: 1. Add oil to a pan on medium heat and heat until it reaches 140°C. 2. Add garlic cloves and fry for 1-2 minutes until lightly browned. 3. Remove the pan from the heat. 4. Add dried chillies and pumpkin seeds. Stir and cook for 20 seconds. 5. Drain the chillies and add them to a blender with the garlic. 6. Let the oil cool for 15 minutes before adding it to the blender. 7. Blend on high for 30 seconds, pulsing initially to avoid hot oil spraying out. 8. Leave to chill and store at room temperature until needed. To Finish: 1. Add 50g per taco of Cricket St Thomas Goats Cheese to a small pan on low heat. 2. Once melted, add the taco and smash. Fry until the edges are crispy. 3. Remove the taco and place it on a plate. 4. Cut the remaining Cricket St Thomas Goats Cheese into large pieces and blowtorch. 5. Add charred summer squash to the taco, followed by the cheese. 6. In a small bowl, combine shaved summer squash, lime juice, flaked salt , and chopped coriander. Mix gently. 7. Top the taco with the summer squash ribbons, pickled chillies, and picked coriander. 8. Finish with a drizzle of salsa matcha and a lime quarter.
2
Tacos
80g
Charred summer squash
½
Lime juice Coriander
2g
20g
Shaved ribbons summer squash Pickled chillies Salsa matcha Lime wedges
5g
10g
2
Pinch of flaked salt Charred Summer Squash: 100g Summer squash 10g Olive oil Pinch of flaked salt Pickled Chillies: 50g Red chilli 62.5g White wine vinegar 32g Water 12.5g Caster sugar 2.5g Table salt Salsa Match: 62g Vegetable oil 7.5g Garlic 10g Dried ancho chillies 1g Dried arbol chillies 7g Pumpkin seeds 2.5g Table salt
pickle liquid over the chillies and leave for 30 minutes.
3. Cover and refrigerate.
Available in 1.1Kg RW
Available in 100g
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