Radish, cauliflower and beetroot piccalilli with baked goats cheese
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- Abigail Donnelly
- 4
- Easy
- Carb Conscious Fat conscious Health conscious
- 30 minutes
- 30 minutes
- Steenberg Sauvignon Blanc 2012
Ingredients
- 240 ml red wine vinegar
- 2 t sugar
- 1 t mustard seeds
- 100 g radish selection, sliced and quartered
- 100 g yellow cauliflower, cut into small florets
- 3 candy-striped beetroot, thinly sliced
- 200 g goat\\\'s cheese
- sea salt and freshly ground black pepper, to taste
- purple or green basil leaves, to garnish
- fresh horseradish, grated, to garnish
- microherbs, to garnish
Cooking Instructions
Preheat the oven to 180°C.
Heat the red wine vinegar, sugar, mustard seeds and salt in a pan over a medium heat.
Once the vinegar begins to boil, remove it from the heat and add the radishes, cauliflower and beetroot.
Allow the vegetables to cool down in the pickle, aka piccalilli.
Line the inside of a 12-cm ramekin with clingwrap, and press the goat’s cheese into the mould.
Turn the cheese out on a baking tray and remove the clingwrap. Bake for 20 minutes, or until the cheese has browned slightly.
Season the baked goat’s cheese, garnish with fresh basil, horseradish shavings and microherbs.
Serve with the piccalilli.
Cook's note: these recipes are created using Woolworths' range of heirloom vegetables.
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