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Nigel Slater's Goat's curd with crisp pickled beetroot

You will have more pickled beetroot than you need. It will keep for a few day

in the fridge. Bear in mind that it is not a traditional hot pickle, so won't

keep for more than a week.

Makes 4 sandwiches, enough for 2

horseradish 30g, fresh root

beetroot 350g, small and raw

black peppercorns 15

red-wine vinegar 200ml

malt vinegar 150ml

walnut 65g, halves

rocket leaves 75g

olive oil 8 tbsp

goat's curd or cream cheese 200g

dark rye bread 8 thin slices

Peel the beetroot and cut into paper-thin discs. Finely grate the fresh

horseradish root. Layer the slices of beetroot in a jar, scattering the layers

with a little of the grated horseradish and a few peppercorns as you go.

Pour the red-wine and malt vinegars into the jar (there is no need to heat the

mixture this is not a preserve) then seal and set aside for at least 4 hours.

In a shallow pan, toast the walnut halves until deep brown. Keep an eye on

them. They burn the moment your back is turned. Put the walnuts into the bowl

of a food processor and add the rocket leaves. Pour in the olive oil and

process to a coarse paste.

Season the goat's curd with a little black pepper. Spread the rye bread with a

generous layer of the rocket and walnut paste, then a layer of goat's curd and

some of the beetroot slices. Place a second slice of rye bread on top and

gently press down. Slice and eat.