FOOD + DRINK
s r e n n u t S n a i Vegetar for Summer Beetroot and Goat’s Cheese Pithivier
Emma and John Gilchrist
Emma enjoys cooking with vegetables and here she shares two of the dishes she teaches at her cookery school. Adding texture is key so add plenty of nuts, seeds and crispy bits.
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(Serves 4) 2 Beetroots, cooked and peeled 2 Large courgettes, topped and tailed 300g Soft goat’s cheese 2 Spring onions, finely shredded (¼ for garnish) 40g Pine nuts (10g for garnish) 1 Garlic clove, finely chopped 20g Chives, finely chopped (5g for garnish) 10g Flat-leaf parsley, finely chopped ½ Lemon (zest and juice) 1 tsp Cumin powder 1 tsp Coriander powder 1 tsp Turmeric powder 2 x 200g Packs ready rolled puff pastry 1 Egg 1 tsp Sunflower oil 1 tsp Extra virgin olive oil 1 tsp Capers Salt and pepper Pre-heat the oven to 180°C. Cut the beetroot in half and hollow out, making a well. In a bowl mix the goat’s cheese, spring onions, pine
nuts, garlic, chives, parsley, lemon zest and juice, cumin, coriander, turmeric, salt and pepper. Spoon the mixture into the beetroot, pressing in and making it level. With a vegetable peeler, peel long strips of courgette (at least 20). On a board crisscross five strips to make a pin wheel shape, season. Place the beetroot cheese side up, fold over the courgette strips and turn it over. Cut four 12cm and four 16cm pastry circles. Place the vegetable parcel, flat side down on the smaller circle, making a dome. Whisk the egg and brush round the edge of
the pastry circle, then cover with the other pastry circle, press down to seal. Brush the whole thing in egg and leave in the fridge for 10 mins. Preheat an oiled baking tray in the oven. After 10+ minutes remove the Pithivier from the fridge and, with the back of a knife, score lightly all around the pastry, being careful not to pierce the pastry. Make a small steam hole in the top. Place the Pithiviers on the hot tray and cook for 30/40 mins, until golden brown. To serve, place the Pithivier in the middle of a plate and garnish with the remaining chives, pine nuts, capers and olive oil.
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