Prep time:

Cooking time: 30 minutes

Total time:

Serves: 4

250g Goat's Cheese

300g Double Cream

Zest of 2 Lemons

1kg Beetroot

500ml Red Wine

1ltr Water

100ml Balsamic Vinegar

Bouquet Garni

10g Salt

60g Brown Sugar

Pinch of Pepper

250g Finely Sliced Shallots

200g White Wine Vinegar

200g Olive Oil

5g Salt

1 Pinch of Saffron

Pinch of Pepper

Rosemary Shrager's Cookery School show that Canapes can be taken to a whole new level

  1. Blend the cheese and lemon zest in a food processor until soft and smooth. Add the cream and blend until the cream is whipped but be careful not to split.
  2. Bring the red wine to the boil for 1 min.
  3. Add the rest of the ingredients, boil and cover the beetroot.
  4. Cook the shallots slowly with all ingredients. Once soft, chill until required.
  5. Peel and dice the beetroot, and place these, along with the pickled shallots in a cloth to get rid of excess moisture.
  6. Assemble all the ingredients in a ramekin and finish with black olive powder and micro watercress.

  • words:
  • pictures: David Merewether
  • styling: Helen Barton

You may also like

Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Pan fried king scallops with minted pea purée & crispy Parma ham

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Lemon meringue gâteau

Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...