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

With the creamy tang of homemade goat's curd, crisp tuile and the sweet tenderness of sous vide carrots, this starter recipe by Kevin Mangeolles is a glorious combination of taste, texture and colour. Omit the caviar to make this fantastic meat-free dish completely vegetarian.

First published in 2015

Ingredients

Metric

Imperial

Goat's milk curd

Carrots

Spring onion tuile

Garnish

Equipment

  • Water bath
  • Bar sealer
  • Vacuum bags
  • Food processor

Method

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
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
4
For the tuile, blitz all of the ingredients together in a blender and place in the fridge for an hour to firm up
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
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

Given the name of Chef Kevin Mangeolles’s restaurant – The Neptune, in Hunstanton, Norfolk – you’d be right to suspect that the chef has an affinity for quarry caught with net or hook.

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