SPRING WHIPPED GOAT’S CHEESE & PEA TOAST
SERVES 1
PREP TIME 45 MINS
COOKING TIME 10 MINS
*Allergens: Wheat, 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 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 dressing and scatter over the toast. 4. Garnish with picked leaves.
Cricket St. Thomas Goats Cheese
30g 30g
Cream cheese Double cream
1g Table salt Crushed Pea Mix: 60g Fresh peas 400g Water ½ Lemon 3g Olive oil 1.5g Table salt Chilli & Mint Dressing: 15g Red chilli 5g Mint 1 Lemon 1g Flaked salt 15g Vegetable oil 10g Olive oil
To Garnish: Mint Leaves Dill Parsley
Available in 1.1Kg RW
Available in 100g
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