> Recipes > Carrot

Organic carrots cooked in goat's whey with caviar, watercress and goat's curd

Organic carrots cooked in goat's whey with caviar, watercress and goat's curd

Organic carrots cooked in goat's whey with caviar, watercress and goat's curd

PT1H30M

Recipe featured on

Sous Vide iOS app

Why not try?

1
Begin by making the curd. Place all the ingredients in a medium saucepan and warm, stirring occasionally until the mixture begins to curdle. Once the curd has split from the whey strain the mixture through a muslin cloth and leave to drain for 15 minutes. Blitz the curd in a food processor until smooth and set aside, reserving the whey separately
  • 3 drops of vegetarian rennet
  • 1l goat's milk
  • 1/2 lemon, juice only
  • 1 pinch of salt
2
Preheat a water bath to 85℃
3
Clean the carrots thoroughly and put into a vacuum bag with the skins on. Add the lovage, 100ml of the whey and a large pinch of sea salt to the bag, then vacuum seal and cook in the water bath for 1 hour
  • 6 large carrots, organic
  • 1 sprig of fresh lovage
  • sea salt
4
For the tuile, blitz all of the ingredients together in a blender and place in the fridge for an hour to firm up
  • 6 spring onions, tops only, chopped
  • 25g of mature cheddar, grated
  • 75 butter, softened
  • 60g of flour
  • 20g of sugar
  • 40g of egg white
  • 8g of sea salt
5
Preheat the oven to 150℃
6
Spread the tuile thinly onto a non-stick tray in oval shapes. Bake for around 10 minutes, then remove from the oven and carefully place the tuiles over a rolling pin until cool – this will create a curved shape
7
Heat a knob of butter in a frying pan over a medium heat, then remove the carrots from the bag and roast in foaming butter until coloured. Cut into pieces of varying shapes and sizes
  • butter
8
To serve, spoon a portion of the goat's curd across each plate and top with pieces of carrot and 2 tuiles. Garnish with watercress sprigs and 2 teaspoons of caviar
  • 1 bunch of watercress
  • 60g of caviar

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Goat's milk curd

Carrots

Spring onion tuile

Garnish

Comments ()

Organic carrots cooked in goat's whey with caviar, watercress and goat's curd

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...