For the goat’s cheese
450g goat’s yoghurt
1 tsp salt
½ tsp freshly ground black pepper
For the gingerbread crisps
150g salted butter, softened
150g dark brown sugar
½ tsp vanilla bean paste.
2 large eggs, lightly beaten
180g self raising flour
½ tbsp ground ginger
½ tsp mixed spice
2 tbsp plain yoghurt
2 tbsp stem ginger syrup
For the beetroot
200g baby golden beetroot
200g baby candied beetroot
150g purple beetroot
For the puree
150g purple beetroot
1 large apple, peeled and core removed
2 tbsp white balsamic vinegar
2 tsp honey
Salt and pepper to taste
For the pickled beetroot
1 shallot, sliced into rings
120ml cider vinegar
1 ½ tbsp caster sugar
1 tsp fennel seeds
½ tsp salt
1 large eating apple, cut into match sticks
Edible flowers, bronze fennel and dill to garnish
Salt and pepper
To make the goat’s cheese, mix together the goat’s yoghurt with 1 tsp of salt. Line a sieve with 2 layers of muslin, placing the sieve over a medium bowl. Pour the salted goat's yoghurt into the lined sieve and lightly cover with cling film. Leave in the fridge for 2-3 days for the cheese to develop to the preferred consistency.
For the gingerbread crisps, preheat the Miele oven to Fan Plus 150°C. To make the ginger cake, cream the butter, dark brown sugar and vanilla bean paste together using an electric hand whisk. Gradually whisk in the eggs.
Gently fold in the flour, ground ginger and mixed spice, followed by the yoghurt. Transfer the cake mixture to the lined 23 x 23cm square cake tin. Bake on Fan plus 150°C for 40-45 minutes. Once baked, remove from the oven and pierce the cake using a cocktail stick. While still warm, brush with 2 tbsp of the stem ginger syrup. Allow to cool.
When the cake is cold, very thinly slice it into long strips. Place a silicone mat on a baking tray and lay out the strips of cake. Put into the Miele warming drawer, on the food setting, highest temperature square (85°C) for 4 hours.
Place the golden candied, golden and purple beetroot onto perforated steam trays keeping them separated according to their colours. Put the trays into the Miele Steam Oven at 100°C for 30-40 minutes or until tender.
Once cooked, remove from the steam oven and allow to cool. Peel off the skin and leave to one side.
For the pureed beetroot, place the cooked purple beetroot into a small food processor, along with the apple, white balsamic vinegar, honey, salt and pepper. Blitz until very smooth. Add a little apple juice if the mixture need to be let down. Transfer to a squeezy bottle.
For the pickled beetroot, thinly slice the golden beetroot and place into a solid steam container, along with the shallot, cider vinegar, caster sugar, fennel seeds and salt. Place into the steam oven and cook at 100°C for 2 minutes. Remove from the steam oven and set aside for 30 minutes - 1 hour to allow the flavours to develop.
For the candied beetroot, thinly slice. Season well with salt and pepper.
To assemble the dish, arrange the sliced candied beetroot, pickled golden beetroot, and shallot rings onto large plates.
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