This hors d'oeuvre is a great cocktail party addition. With a host of impressive flavours, you're sure to be an impressive host. I made 8 portions with this recipe but you can make more easily if you roll the goat cheese thinner.
2packets / 5 tsp of gelatin OR 5 tsp Agar-agar PowderPlease see notes
1/2cupof cold wateror hot water for agar-agar
Herbed Goat cheese with Candied Pistachios
2ouncesof goat cheese
3tbspsoftened unsalted butter
2tbspcream/half and half
20gpistachioshalved
40gwhite sugar
1/2tspsalt
1tbspminced parsley
1tspblack pepper
Orange and Herb Butter
4tbspbutter
2tbspminced basil
4tbspminced parsley
Zest of 1 orange
Salt to taste
Round water crackers/ Saltine crackers to serveGF crackers can be used to make this Gluten free
Instructions
Beetroot Jelly
Combine the pickle juice and beetroot and process till it's smooth (if you are using fresh beetroot, you can also use a juicer).
Using a fine sieve, strain the liquid to remove the pulp (you can skip this step if you used a juicer for fresh beetroot). You should get at least 1 cup of liquid.
In the meantime, place the cold water in a bowl and sprinkle the gelatin over it. Leave aside for 15 minutes to let the gelatin bloom.
Pour the beetroot liquid into a saucepan and heat it until it starts to boil.
Remove from the heat and stir for a few seconds and add the bloomed gelatin. Whisk until the gelatin has dissolved and there are no gelatin crystals. Leave aside to cool.
Prepare a quarter pan by lightly spraying non-stick oil or lining it with a silpat. Pour the beet liquid onto the tray and cover the tray with plastic wrap.
Keep it in the fridge to set (make sure the tray lays flat on an even surface inside the fridge).
Goat cheese with Candied Pistachios and Herbs
In a small non-stick pan, sprinkle the sugar evenly on the bottom of the pan and heat on medium heat.
When the sugar crystals start to melt, mix the sugar around to ensure all the sugar melts evenly. The sugar will caramelize and turn a light golden brown.
Mix in the chopped pistachios and cover them with the caramel.
Scrape the caramel covered pistachios on to a parchment paper and let it cool completely.
Once this has set and cooled down, chop it into smaller pieces to fold through the goat cheese.
In a bowl, place the goat cheese, black pepper, butter, cream, minced parsley and whisk until smooth and well combined.
Add the pistachios and fold them through the goat cheese.
Place the goat cheese on a larger plastic wrap square and roll the mixture using the plastic wrap to form a log shape (you can keep it in the freezer/fridge to make this easier), then twist the ends to seal. Keep the goat Cheese "log" in the freezer or fridge until it sets.
Orange and Herb Butter Sauce
Heat the butter in a small pan until the butter browns and you get the beautiful nutty aroma.
Add the browned butter into a bowl, and add to that the orange zest, minced herbs (basil and parsley) and salt.
Mix all the ingredients and leave aside until you're ready to serve. You may need to heat it if the butter solidifies.
Assembly
Carefully place the beetroot jelly on a non-stick surface (like a Silpat mat or parchment paper)
Measure and cut a sheet of beet jelly that would wrap around the goat Cheese log (with excess to overlap at the seam).
Unwrap the goat cheese "log" and place it on one end of the beetroot jelly and carefully roll it in the beet root jelly, with the seams overlapping. Place it on the tray, seam side down, until ready to cut into slices.
With a warm knife cut thick slices and place them on the crackers.
Brush the warm orange and herb butter sauce on top and serve.
Notes
Note for using Agar-agar powder - If using agar-agar, dissolve the agar-agar in the hot water and heat this while mixing to make sure it has dissolved well. Add the Beetroot liquid and bring to a boil. Simmer the liquid for about 5 minutes on low heat. Let it cool slightly, and pour into the prepared sheet pan. Agar-agar sets at room temperature, so you will have to work quickly to get it on to the pan. It can be stored in the fridge just like the rest of the recipe.