Thu, 11 May 2017
Serves 4-6
Ingredients
4 large slices of sourdough
3tbspn garlic oil
4tbspn soft goats cheese
2tsp pink peppercorns
½ tsp cracked black pepper
Fine sea salt to taste
20-30mls double cream
Pico de Gallo
3 vine-ripened tomatoes (de-seeded 7 chopped into dice/concasse)
2tbspn olive oil
sea salt and ground white pepper to taste
½ red onion, finely diced
Juice of 1 lime
10g fresh coriander, sliced
10 leaves of fresh basil, sliced finely
Bell Pepper Sauce
2 red bell peppers, cut up roughly
2tsp olive oil
2 cloves of garlic, crushed
1 small white onion, chopped roughly
½ stalk of celery, peeled and diced
40ml white wine
150ml water
Watercress or fine frisee to garnish
Method
Pre-heat your oven to 180C
Start with the bell pepper sauce. Heat a saucepan and add in the olive oil. Then add in the garlic and sweat without colour for two minutes then add in the celery, bell peppers and onion, season. Continue to sweat without colour until soft. Now deglaze with the white wine, reduce by half and add in the water. Bring to the boil rapidly and reduce by almost half. Using the K-mix Tri-Blade handblender, blend the sauce into a fine puree, strain and adjust seasoning. Set aside keeping warm.
Place pink peppercorns and black pepper in a frying pan over a high heat and toast for 2-3 minutes. This will get the heat and flavor working. Place the goats cheese into the K-Mix stand alone mixer with the 'K-beater' attachment connected. Season with a little fine sea salt. Blend on a low speed until the cheese softens then add in the cream and mixed peppercorns. Whip the mixture into a mousse like consistency. Season to taste then remove from the mixing bowl. Set aside.
Rub the sourdough with the garlic oil then top with the cheese mix and place on a tray then into the oven for 6-8 minutes. Whilst the sourdough is in the oven place all the ingredients for the pico de gallo into a large bowl and mix well but gently. Adjust seasoning with fine sea salt and ground white pepper.
To serve, drizzle the bell pepper sauce on the plate set on a sourdough toast and top the hot molten cheese with the pico de gallo. Garnish with some watercress or frisee and a drizzle of olive oil
