This week, Reuben is making a starter of beetroot salad with goats cheese and for the main dish a sherry braised chicken served with confit garlic, rosemary and fresh pasta which Ntsiki Biyela form Stellekaya Wines will help Reuben to pair with the perfect wine. Design trends with showcase beautiful bathroom inspiration.
Ingredients
- Goats cheese mouse
- white wine 250 ml
- thyme 1 sprig
- sugar 100g
- goats cheese 500g
- gelatine sheets 5
- cream 600 ml
- Dressing for beet root
- 1 cup orange juice
- ¼ cup yuzu
- 1 teaspoon salt
- ¼ teaspoon citric acid
- 1/8 teaspoon xanthan gum
- ¼ cup olive oil
- Beet root paint
- 2 cups beet root juice
- 2 star anise
- 1 cinnamon stick
- ½ cup port
- Wall nut puree
- 2 cups wall nuts
- 3 cups cream
- 1 cup water
- Rozendal vinegar
- Serev with Cooked mixed baby beets
Cooking Method
- Recipe and method as one would find in a cookbook
- Boil wine, sugar and thyme till a syrup.
- Slack gelatine and add to syrup.
- heat 300 ml of the cream with the goats cheese just enough to melt goats cheese in
- Combine syrup with melted cheese and allow to cool slightly
- Whisk remaining cream till still peak fold cheese mixture in,
- Roll in cling wrap (sausages)
- Allow to set in fridge
- Whisk all together till well combined.
- Reduce till ½ cup
- Boil wall nuts in water till soft add cream and reduce
- Blend and add vinegar to taste.
To serve
- paint on plate
- cut goats cheese
- dress cooked beet roots with orange dressing,
- salad of baby leafs