Organic carrots cooked in goat's whey with caviar, watercress and goat's curd
- Starter
- Medium
- 6
- 1 hour 30 minutes
PT1H30M
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.
Ingredients
Goat's milk curd
- 1l goat's milk
- 1/2 lemon , juice only
- 1 pinch of salt
- 3 drops of vegetarian rennet
Carrots
- 6 large carrots , organic
- 1 sprig of fresh lovage
- sea salt
- butter
Spring onion tuile
- 6 spring onions , green part only, chopped
- 25g of mature cheddar , grated
- 60g of flour
- 75 butter , softened
- 8g of sea salt
- 20g of sugar
- 40g of egg white
Garnish
- 1 bunch of watercress
- 60g of caviar
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
- 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
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
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Organic carrots cooked in goat's whey with caviar, watercress and goat's curd
