- Local goats cheese 60g per ramekin
- Scant ½ teaspoon fresh thyme leaves.
- Salt and freshly ground black pepper
- Cooked beetroot (1-2 small beets per person) (see recipe)
- Baguette Croutes
- Extra virgin olive oil
- 1 x 75ml (3fl oz) ramekins
First cook the beetroot (see note below), when the skins will rub off easily and the beets are soft, cut into quarters — allow 6-8 quarters per person.
Mix the soft cheese with a spoonful of cream, some fresh thyme leaves. Season with Sea salt and freshly ground black pepper. Preheat the oven to 250°C/500°F. Pop into the preheated oven and cook for six minutes or until hot and bubbly.
Meanwhile, cut the peeled hot beets into quarters, toss in extra virgin olive oil (if cold reheat in a saucepan or in the oven). Serve a little pot of melted goat cheese with a bowl of beets and three or four baguette croutes.
How to cook Beetroot: Leave 2 inch (5cm) of leaf stalks on top and the whole root on the beet. Hold it under a running tap and wash off the mud with the palms of your hands, so that you don’t damage the skin; otherwise the beetroot will bleed during cooking. Cover with cold water and add a little salt and sugar. Cover the pot, bring to the boil and simmer on top, or in an oven, for 1-2 hours depending on size. Beetroot are usually cooked if the skin rubs off easily and if they dent when pressed with a finger. If in doubt test with a skewer or the tip of a knife.
Baguette or Focaccia Croutes: Serve with salads, soups, snacks or pates. 1 stalish baguette or focaccia. Cut four slices of very thin bread at an angle. Bake in a low oven 150°C/300°F/Gas Mark 2 for 15-20 minutes or until crisp on both sides. Store in an airtight box. NB: Fan oven at 20°C less is even better.
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