Behind the eighth door awaits again the recipes Tuesday! We continue with the preparations for our Christmas menu, after the aperitif last week we start today with the appetizer:
Beetroot carpaccio with capricho, pear and walnut
Ingredients for 4 people:
3 tubers beetroot
300 g Capricho (Spanish goat cheese – if it is not available, you can also take Chavroux)
1 – 2 cl Ruby (alternatively raspberry vinegar)
50 ml white port wine
200 ml apple juice
1 small piece of cinnamon stick
1/2 tsp coriander seeds
1/2 tsp mustard seeds
1 star anise
Brown sugar (for caramelization)
100 g walnuts
80 g sugar
Herbal salad for dressing
Peel beetroot and cut thinly (preferably with a slicer). Marinate with salt, a pinch of sugar, pepper, olive oil, raspberry vinegar and a little lime abrasion.
Beat Capricho with the food processor, season with salt, pepper and olive oil and place in a spray bag. Cut off the tip of the spray bag to create a 1.5-2 cm opening. Now spray about 5 cm long tubes and then chill. These are sprinkled with brown sugar and flared off when they are grown.
For the pear chutney, cut the pears into 5 mm cubes. Cut the shallot into fine cubes and steam glassy with a touch of olive oil. 2 add the sugar and cook a light caramel. Remove with white 50 ml port wine and top up with 200 ml of apple juice. Add coriander grains, mustard seeds, peppercorns, star anise and the cinnamon stick, bring to the boil once, remove from the stove and leave to pull for 10 minutes, then pass off. If you want, you can only remove pepper, cinnamon and star anise – you can eat coriander and mustard seeds. Add the pear cubes and gently swivel on a small flame so that the cubes remain whole. Reduce until a compact chutney is formed.
For the caramelized walnuts, put the sugar in a pan and add a small sip of water. Dissolve the sugar on 2/3 of the heat. When this is liquid, add walnuts and stir constantly with a wooden spoon. Soon the sugar will start to crystallize, then the nuts will not leave out sight. Continue stirring until the nuts are golden caramelised, then spread immediately on a baking paper and leave to cool.
Arrange marinated beetroot slices on the plate in a circular manner. Sprinkle two Capricho rolls with brown sugar and caramelize with a Bunsen burner. Place a caramelized roll on the beetroot on each left and right. Using two teaspoons, form pear chutney into cams and place a cam at the top and bottom. Marinate the salad with a little olive oil and a pinch of salt and drape it in the middle.
Have fun recooking!