Results tagged “goat's cheese”

Other beetroot risotto recipes call for boiling or roasting whole beetroot before chopping and adding them to the risotto.  That’s fine if you remember to get the beetroot on two hours before dinner.  But if you want an easy one-pot thirty minute meal, then try it this way.  The raw grated beetroot is cooked just enough by the time the risotto is ready. 

Thank you so much for all the votes.  The rhubarb was the clear winner, with the broad bean tagliatelle and chive butter chops in joint second place, so you might get them another day.  These canapes look much too pretty and taste much too good to only take half an hour to make.  I hope you like them too.
 
The recipe is adapted from one I learnt while assisting a class at the Tante Marie Cooking School.  It’s originally from Bon Appétit magazine.  I’ve tried it with all sorts of dried and fresh fruits, and each way works well.  If you want it to taste predominantly of rhubarb, just make sure there is much more of this than any other fruit.  Using a combination of cherries or cranberries (dried or fresh) and rhubarb produces a bright red chutney which looks great on the white cheese.  You can also try different liqueurs and spirits, eg brandy.  I think it works well with a creamy cheese with enough flavour not to be totally dominated by the intensely flavoured chutney.  A stinking, oozing washed rind cheese makes a fantastic pairing, but I realise that’s not everyone’s cup of tea.

So... my news this week goes roughly like this:

1) I have just resigned from my job as UK programme director for LCD (an international education development agency), where I worked for 10 years, which feels very odd but is a fantastic opportunity to drink lots of champagne.

2) I shall now be pursuing a rather dramatic career change, in the direction of food, cooking, education and the like, which feels a bit odd, but is a great opportunity to drink lots of champagne.

I will miss working with my old colleagues immensely, but insist that they all come round for dinner once I'm back in London.  They can rest assured nobody will have to take minutes.

One day recently at culinary school we were given the chance to develop some recipes of our choice.   I worked on this one, trying to recreate a similar dish I had had at Wolfgang Puck's restaurant Postrio in San Francisco.  (Apart from this dish, the restaurant’s food was sadly otherwise very disappointing - an array of overly ‘creative’ and entirely unsuccessful attempts to revive faded glory.) 

I will admit this recipe is a real faff, but the result is both beautiful and delicious.  All the flavours go so well together.  If you can’t be bothered to make the panna cotta, just place some lovely fresh goat’s cheese in the centre of the plate instead.  If you can't find baby beetroots you can use large ones, just cook them longer and cut them into appropriately sized pieces.  And of course regular oranges will suffice in place of blood oranges.