Five Mile Town Goats Cheese Pannacotta with beautiful in-season Beetroot 3 ways
Its autumn, it’s getting colder, duller and windier! But hark, it is not all dismal even though our summer has been and gone!
This is my favourite time of the year for so many reasons, including the beautiful turning of the leaves, the warm cosy hug of a fluffy hat and scarf and of course, the produce!
This is a bountiful time of the year for delicious produce, and one in particular is a big favourite of mine, beautiful Beetroot.
Sadly in Ireland sometimes when beetroot is mentioned we automatically think of the pickled jars from the supermarket shelves (hey, I’m not dissing them, I love them too!) But there is so much more to this delicious veg.
Beetroot can be found more widely nowadays in the local supermarket and farmers markets, either fresh or raw unpeeled or freshly Vacuum packed.
Full of Fibre, Vitamin C and Folic Acid, Beetroot has been popular for its medicinal benefits since early times, and it is packed with Betaine and Trytophan which is good for depression and mental health along with Beta Cyanin which is perfect for a hangover cure as it detoxifies the liver quickly.
When buying Beetroot, choose the small firm ones that have no dents or excessive wrinkles.
Think oven roasted with fresh Thyme and olive oil as a delicious side dish, blitzed into healthy juices, or made into gorgeous Chutney along with mixed spice and raisins.
Beetroot is matched wonderfully with Goats Cheese, possibly my favourite combination, so why not give this delicious starter a go!
I have used lovely Glenisk products in my recipe, a brand that I enjoy using in my cooking as it is exceptional quality, and a great Irish brand to support.
Goats Cheese Pannacotta
150g Goats Cheese (I use Five Mile Town Creamery from Tyrone)
70ml Glenisk Milk
60ml Double Cream
50ml Glenisk Crème Fraiche
3 leaves of Gelatine
1 tsp Chopped Chives and chopped thyme mixed
Pinch salt and pepper
Place the milk and cream in a saucepan over a medium heat and bring to just under the boil.
Add the crème Fraiche and crumble in the goats cheese and whisk well until the cheese is melted.
Place the gelatine in water until soft, drain off the water and pop in the microwave for 5 seconds until melted. Add this to the pot with the herbs and salt and pepper, then whisk well again.
Pour into tall shot glasses and leave to set in the fridge when cool.
3 Cooked beetroots
250ml double cream
75g brown sugar
150ml red wine vinegar
Over a medium heat, place the beetroot in a pan with the red wine vinegar and the sugar and cook until the sugar starts to carmelise and thicken. Add the cream to the pan, lower heat a little and cook until thickened slightly (about 10-15 minutes)
Cool slightly and then blitz in a blender until smooth. Season with salt and pepper.
1 raw Beetroot
2 tbsp Olive oil
Salt and Pepper
Wash and peel the beetroot and slice very thinly on a mandolin.
Dry the slices, place in a bowl and toss with the oil and seasoning.
Place in a lined baking tray and cook for approx 15 minutes on a low shelf in the oven @ 190’c or until crisped.
Roast Beetroot Cubes
1 raw beetroot
2 sprigs Thyme
1 tsp Balsamic
2 tbsp Olive oil
½ tsp chopped fresh Dill
Zest 1 Lemon
Sea salt and Black pepper
Wash and peel Beetroot, chop into even size cubes.
Toss with the other ingredients and place on a lined baking tray and bake at 190’c for approx 30 minutes until tender but still holding a bite.
Arrange all on a plate and enjoy a seasonal plate of Irish goodness!