KATAIFI-WRAPPED GOATS’ CHEESE WITH BABY BEETS AND HONEY VINAIGRETTE

by chef Nic van Wyk of Haute Cabriere

Serves 4

INGREDIENTS

2x 100g plain goats’ cheese

250g Kataifi pastry

50ml honey (and a little extra)

50ml white balsamic vinegar

100ml good olive oil

12 baby-red beetroots

2 candy beetroot

100g baby salad leaves

salt and pepper

oil for frying

METHOD

1. Cut each of the goats’ cheese into 4 logs.
2. Wrap the quarters in Kataifi pastry by winding a 1cm diameter bunch around the goats’ cheese, ensuring all the cheese is covered.
3. Refrigerate for 30 minutes.
4. This next step can wait until the vinaigrette and beetroot is ready. Fry the wrapped goats’ cheese logs until golden brown, add a small squeeze of honey on each one and leave on kitchen paper to drain any excess oil.
5. Warm 50ml honey, then add the balsamic vinegar and take off the heat.
6. Add the olive oil a little at a time while whisking, once emulsified, season with salt and pepper.
7. Boil the red beetroot in salted water until soft.
8. While warm remove the skin and cut in quarters, work fast so the beetroot stays warm when adding the vinaigrette.
9. Dress with the vinaigrette and leave to stand for at least 30 minutes.
10. Slice the candy beetroot as thin as possible on a mandolin or slicer.
11. Place the baby leaves, baby beetroot and the candy beets in a bowl and add some vinaigrette, toss.

PLATING

Place the baby leaves down from the ‘salad’ mixture, put the goats’ cheese on top, and place the red and candy beetroot around.