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Ross Sloan’s Recipe

By April 16, 2018 No Comments
Ross Sloan Beetroot

Ross has been head chef at many respected local restaurants including the Halzephron Inn, The Old Coastguard, the Ship Inn at Mawgan and Kota. He now cooks up a storm at the Mount Haven in Marazion. He’s his recipe for slow roasted beetroot, smoked goats cheese custard with horseradish, damson and chai seeds.

EQUIPMENT NEEDED 

Roasting trays small and large

Tin foil

Heavy duty blender (Vita Prep 3 or similar)

Dehydrator

2 x squeezy bottles

 

Slow roasted beetroot – serves 4

2 x extra large beetroot

Rapeseed oil, cold pressed.

Thyme

Salt and pepper

 

Smoked goats cheese custard

200g smoked goats cheese ( we smoke our own )

200ml double cream

9 x whole eggs

Salt & white pepper

 

Horseradish sauce

1 x whole horseradish, peeled and grated

200g mayonnaise.

Sugar

Vinegar ( white wine )

 

Damson jelly

300ml damson syrup

3 x gelatine leaves

 

Chai seed crackers

160 g chai seeds

300ml water

2g salt

 

TO SERVE

12 x quarters of baby pickled purple beetroot

12 x quarters of baby pickled candy stripe beetroot

12 x red wood sorrel leaves

12 x red amaranth leaves

Beet molasses (we make our own, it’s reduced beetroot juice and a ittle sugar to syrup consistency)

 

 

SLOW ROASTED BEETROOTS

Cut two steaks from each beetroot, don’t worry about peeling them – this can be done once cooked. Place in a roasting pan, drizzle rape seed oil, thyme and salt and pepper over each slice, cover the tray in tin foil and roast in the oven at 140oc for approx 2-4 hrs. Once cooked, peel and leave to cool.

 

SMOKED GOATS CHEESE CUSTARD

Heat the cream in a saucepan and add the goats cheese. Blend in the vita prep with the eggs and season to taste. Pour the mix into a deep small roasting tray and bake at 150oc for 35 mins until set. Once set blend the custard in the vita prep to achieve a thick custard consistency, pour into a squeezy bottle.

 

HORSERADISH SAUCE

Place the grated horseradish into the blender add a cap full of vinegar and tea spoon of sugar. Add the mayo then blend till super smooth, transfer this to a squeezy bottle.

 

DAMSON JELLY

Soak the gelatine leaves in water, heat the syrup on the stove and add the soaked gelatine leaves. Skim any foam that occurs and discard, pour the jelly into a mould then chill till set. Once set, dice into cubes.

 

CHAI SEED CRACKERS

Soak the seeds in water with salt for at least four hours. Once bloomed it will have a gelatinous texture, spread this on baking parchment and dry in the dehydrator until dried and crisp (you could do this in a very low oven). Break into shards.

 

TO SERVE

Take the beetroot steaks dress in beet molasses, rape seed oil and season with salt and pepper. Place each steak on a plate, pipe three big blobs of the custard on each steak, add three blobs of horseradish, three of each pickled beet and three-four cubes of damson jelly. Place three shards of chai seed cracker and wood sorrel and amaranth.

 

Catch Ross in our Chefs’ Theatre presented by Proper Job on Saturday at 3:15pm