HomeHow it works
Our chefsdropdown icon
Uqonic Chefs
Shop

Overview

No items

Home

Heritage Beetroot ‘Samosa’ with Vulscombe Goat Cheese

BY SIMON HULSTONE - A fabulous and original take on beetroot and goat cheese, this dish is decorated with sweet elderflower dressing and little bursts of pickled mustard. The parcels of beetroot are a work of art.

How to prepare

SERVE COLD

STEPS

  • Place the four beetroot discs in alternating colours on the plate in a square.
  • Place the beetroot samosas in alternate colours on top of each disc.
  • Place a small amount of the pickled mustard seeds on top of each beetroot samosa using a teaspoon, ensuring they remain in small clumps.
  • Drizzle on the elderflower vinaigrette around the base of the dish.
  • Place the beetroot tuile directly on top of the samosas.
  • Finish with small clumps of watercress placed on top of the dish.
  • COMPONENTS:

    Beetroot samosas, elderflower vinaigrette, pickled mustard seeds, watercress, beetroot discs, beetroot tuile.

    NECESSARY EQUIPMENT:

    Scissors, kitchen tweezers, teaspoon, palette knife.

    PLATE SUGGESTION:

    Soup bowl.

    PREPARATION TIME:

    10 minutes.

    Allergens

    Milk, sulphites, mustard, wheat (gluten), egg. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.

    Good to know

    Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.

    Terms & ConditionsPrivacy & Cookies PolicyBlog
    FacebookInstagram
    © Uqonic Chefs 2022
    BlogFAQContact