TAMARIND & STAR ANISE CHEESE DIP

From Holly Jivin, the chef de cui­sine at the Bazaar by José An­drés at the SLS Bev­erly Hills in Los An­ge­les

Shape (Singapore) - - Eat Right -

SERVES: 8

START TO FIN­ISH: 30 MIN­UTES

> 1 tbsp star anise > ½ cup milk > ½ cup heavy cream > 230g goat cheese > Salt > Tamarind juice con­cen­trate > Ex­tra-vir­gin olive oil > Veg­etable chips (like sweet potato, beet, car­rot, and plan­tain), for serv­ing

1.

Lightly toast star anise. Use a spice grinder to grind into a pow­der. Set aside.

2.

In a saucepan over medi­um­low heat, stir to­gether milk and cream un­til warmed.

3.

Re­move from heat, add goat cheese, and use a stick blender to whip un­til smooth. Season to taste with salt.

4.

Re­frig­er­ate mix­ture. Once cold, use a hand mixer to whip un­til light, 1 to 2 min­utes. Re­frig­er­ate for 20 min­utes.

5.

Scoop half into a bowl, driz­zle with tamarind con­cen­trate, sprin­kle lightly with star anise pow­der, and driz­zle with oil. Add re­main­ing dip to the bowl and re­peat top­pings. Serve with veg­etable chips.

BRING BAL­ANCE Tamarind is tart yet sweet, which com­ple­ments the earthy tang of goat cheese. And star anise, which can be over­pow­er­ing alone, rounds it all out. – chef Holly Jivin flavour boost­ers: tamarind + star anise

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