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

6
1 hour 30 minutes

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

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
  • 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