GRILLED GOAT CHEESE, BEETROOT AND BURNT ORANGE

Goat Cheese (Chevre) Beetroot (medium) Red Wine Castor Sugar

Bay Leaf

Star Anise Honey Mandarin Orange Lemon Juice

Salt

Black Pepper Arugula Leaves Micro Herbs Edible Flower Food Starch

INGREDIENTS

For Red Wine Poached Beetroot

Peel a whole beetroot and clean it for any marks and spots. In a hot pan, pour the red wine and add the bay leaf, star anise and some sugar. Add juice of one beetroot after sometime. Add the whole peeled beetroot to the pot and reduce the whole thing to 1/3rd of the consistency or as per your liking when the beetroot is cooked.

Once cooked, cool it down and save it for further use. a cling wrap.

Make two disks of cheese and fill them with beetroot jam like in a ravioli.

Caramelized orange

Dredge the orange wedge with castor sugar and caramelize it using a blowtorch or simply put it under a hot salamander.

Assembly

On a clean white plate, place the cheese disk at the centre and top grill it using a blowtorch or salamander. Carefully arrange the poached beetroot and fresh beetroot slices around the cheese.

Now, arrange the arugula leaves and the dehydrated beetroot chips.

Add some micro herbs and edible flowers to the dish.

Place the caramelized orange next to the cheese.

(Courtesy: Chef Arvind Bharti,

Head Chef, Amuse House)