Galway Goats Cheese Health Salad Galway Goats Cheese Mousse, Toasted Seeds, Baby Beets, Mill Farm Organic Salad & Beetroot Dressing Ingredients 100g of Galway goat’s cheese 50ml cream 15g of local honey 5g of cracked black pepper Put all ingredients in a bowl & stir slowly over a simmering pot of water until they combine, remove from heat & cool. Place half the mixture in a squeezy bottle. Pipe the rest of the mousse on to a tray & freeze, cut into 3cm lengths, flour, egg wash & breadcrumb, set aside. 3 baby beets, sliced & quartered Beetroot puree 2 cherry tomatoes quartered 3 pickled radish One small red onion sliced Mill Farm Organic Leaves Beetroot vinaigrette Dress the plate with the vinaigrette, beetroot puree & goats cheese mousse. Place the mixed leaves, red onion & cherry tomatoes in a bowl & dress with the vinaigrette & arrange on plate. Deep Fry one goat’s cheese croquette and place on top of the leaves. Enjoy!
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Galway Goats Cheese Health SaladGalway Goats Cheese Mousse, Toasted Seeds, Baby Beets,
Mill Farm Organic Salad & Beetroot Dressing
Ingredients100g of Galway goat’s cheese
50ml cream15g of local honey
5g of cracked black pepper
Put all ingredients in a bowl & stir slowly over a simmering pot of water until they combine, remove from heat & cool.
Place half the mixture in a squeezy bottle. Pipe the rest of the mousse on to a tray & freeze, cut into 3cm lengths, flour, egg wash & breadcrumb, set aside.
3 baby beets, sliced & quarteredBeetroot puree
2 cherry tomatoes quartered3 pickled radish
One small red onion slicedMill Farm Organic Leaves
Beetroot vinaigrette
Dress the plate with the vinaigrette, beetroot puree & goats cheese mousse.Place the mixed leaves, red onion & cherry tomatoes in a bowl & dress with
the vinaigrette & arrange on plate. Deep Fry one goat’s cheese croquette and place on top of the leaves.
Enjoy!
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