AN EASY STARTER TO TRY AT HOME WITH HAUTE CABRIÈRE’S NEW CHARDONNAY RESERVE

Our chefs Nic van Wyk and Westley Muller have said this dish is made for the newly released 100% Chardonnay that has just launched.

‘Beetroot and goat’s cheese is a classic combination, we added a playful element with the kataifi pastry making it perfect to use for home entertaining.’ Comments van Wyk.

Kataifi wrapped goats’ cheese with baby beets and honey vinaigrette paired with Haute Cabrière Chardonnay Réserve 2016

Serves 4

Ingredients

  • 2x 100g plain goats’ cheese
  • 250 g kataifi pastry
  • 12 baby red beetroot
  • 2 candy beetroot
  • 100 g baby salad leaves
  • 50 ml honey (and a little extra)
  • 50 ml white balsamic vinegar
  • 100 ml good olive oil
  • Salt and pepper
  • Oil for frying

Method

For the goats’ cheese, cut the logs each into 4. Wrap the quarters in kataifi pastry by winding a 1cm diameter bunch around the goat’s cheese, ensuring all the cheese is covered. Refrigerate for 30 minutes.

To make the vinaigrette, warm the honey then add the balsamic vinegar and take off the heat, add the olive oil a little at a time while whisking, once emulsified, season with salt and pepper.

For the beetroot, boil the red beetroot in salted water until soft.  While warm remove the skin and cut in quarters, work fast so the beetroot stays warm when adding the vinaigrette. Dress with the vinaigrette and leave to stand for at least 30 minutes.

Fry the wrapped goats’ cheese balls until golden brown, add a small squeeze of honey on each one and leave on kitchen paper to drain any excess oil. Work quickly to slice the candy beetroot as thin as possible on a mandolin or slicer, leave some aside to garnish, add to the baby leaves and add some vinaigrette, toss. To plate, place the salad down, put the goats’ cheese on top, and place the red beetroot around, along with some of sliced candy beetroot.

AN EASY STARTER TO TRY AT HOME WITH HAUTE CABRIÈRE’S NEW CHARDONNAY RESERVE

Our chefs Nic van Wyk and Westley Muller have said this dish is made for the newly released 100% Chardonnay that has just launched.

‘Beetroot and goat’s cheese is a classic combination, we added a playful element with the kataifi pastry making it perfect to use for home entertaining.’ Comments van Wyk.

Kataifi wrapped goats’ cheese with baby beets and honey vinaigrette paired with Haute Cabrière Chardonnay Réserve 2016

Serves 4

Ingredients

  • 2x 100g plain goats’ cheese
  • 250 g kataifi pastry
  • 12 baby red beetroot
  • 2 candy beetroot
  • 100 g baby salad leaves
  • 50 ml honey (and a little extra)
  • 50 ml white balsamic vinegar
  • 100 ml good olive oil
  • Salt and pepper
  • Oil for frying

Method

For the goats’ cheese, cut the logs each into 4. Wrap the quarters in kataifi pastry by winding a 1cm diameter bunch around the goat’s cheese, ensuring all the cheese is covered. Refrigerate for 30 minutes.

To make the vinaigrette, warm the honey then add the balsamic vinegar and take off the heat, add the olive oil a little at a time while whisking, once emulsified, season with salt and pepper.

For the beetroot, boil the red beetroot in salted water until soft.  While warm remove the skin and cut in quarters, work fast so the beetroot stays warm when adding the vinaigrette. Dress with the vinaigrette and leave to stand for at least 30 minutes.

Fry the wrapped goats’ cheese balls until golden brown, add a small squeeze of honey on each one and leave on kitchen paper to drain any excess oil. Work quickly to slice the candy beetroot as thin as possible on a mandolin or slicer, leave some aside to garnish, add to the baby leaves and add some vinaigrette, toss. To plate, place the salad down, put the goats’ cheese on top, and place the red beetroot around, along with some of sliced candy beetroot.

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