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
- words: Rosemary Shrager
- pictures: David Merewether
- styling: Helen Barton
You may also like
Pot-roast chicken pot au feu
Pot au feu is a classic French dish literally translating to ‘pot in fire’. All the flavours of a well-bred free-range chicken mingle together with summer baby vegetables, herbs and white wine. The technique may be French and harking back...
Cured trout, crème fraîche & pickled kohlrabi, cucumber & dill
This easy starter is impressive in looks and taste; taking only minutes to prepare, it does need to be chilled overnight in the fridge and is a perfect light and summery dish to have ready to serve when your guests...
Gooseberry & elderflower fool
Gooseberries often lose out in the popularity contest to other soft seasonal fruit. These tart and firm little berries just need a little heat and sweetness to reveal their charms. Here Robin pairs the tasty fruit with the classic pairing...