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- Credit: Pickled beetroot, carrot and orange with Cropwell Bishop Beauvale
- Credit: Quicke’s Vintage Cheddar arancini with confit garlic mayonnaise
Recipe Of The Month: Cheese
Pickled beetroot, carrot and orange with Cropwell Bishop Beauvale (Serves 4 as a starter)
½ small red beetroot, cut into matchsticks
½ small pink beetroot, cut into matchsticks
½ small golden beetroot, cut into matchsticks
Small carrot, cut into matchsticks
1½ tbsp unrefined caster sugar
2 tbsp rice wine vinegar
Lemon peel, julienned
1 tsp lemon juice
1 tbsp olive oil, plus a dash to serve (optional)
2–3 oranges, peeled and sliced
80g radicchio, torn into small pieces
80g pomegranate seeds
100g Cropwell Bishop Beauvale, crumbled
Pomegranate molasses or balsamic vinegar
1- In one bowl, combine the red beetroot with 2 pinches of salt; in another, combine the remaining matchsticks with 3 pinches of salt. After 20 minutes, squeeze out the juices and place the vegetables in two clean bowls.
2- Dissolve the sugar and 1 tsp salt in the vinegar and 3 tbsp water. Stir ½ tbsp into the red beetroot and 1 tbsp into the remaining vegetables. After 30 minutes, squeeze out again.
3- Add about one-third of remaining pickling liquid to the red-beetroot bowl, the rest to the other bowl. Add lemon peel strips to each, cover with clingfilm and refrigerate overnight.
4- The next day, mix 1 tbsp of the pickling liquid with lemon juice and oil for dressing. Combine the oranges and radicchio in a bowl, dress, then put on a plate. Scatter with the pickled vegetables, pomegranate seeds and cheese. Drizzle with molasses or vinegar and oil.
Quicke’s Vintage Cheddar arancini with confit garlic mayonnaise (Serves 4)
1 banana shallot, peeled and finely chopped
1 garlic clove, peeled and finely chopped
Leaves from a few thyme sprigs
1 tbsp olive oil
400ml vegetable stock
125g risotto rice
70ml white wine or water
Small knob of butter
15g Parmesan, grated
70g–100g Quicke’s Vintage Cheddar, cut into 1cm cubes
30g plain flour
1 egg, beaten
50g panko or fresh breadcrumbs
1 litre vegetable oil
Red amaranth, red cabbage and/or endive, to serve
Confit garlic mayonnaise, to serve
1- For the arancini, sweat the shallot, garlic and thyme in olive oil for 5 minutes. In a separate pan, bring the stock to the boil, then simmer gently. Add the rice to the first pan, stir until slightly translucent, then add the wine. Once that has evaporated, add the stock, a ladleful at a time, stirring occasionally until the liquid has been absorbed. Stir in the butter and Parmesan, and season with salt and pepper.
2- Lightly oil a metal tray, spoon on the risotto and flatten with a spatula. Cover with oiled clingfilm, then cool to room temperature.
3- With oiled hands, form about 12 risotto balls, making an indent in each with your finger. Add a cube of Cheddar, then seal with the rice. Lightly coat each ball with flour, dip in egg, then coat with breadcrumbs.
4- In a saucepan, heat the oil to 180ºC/350ºF. Gently drop in 3–4 balls at a time and fry for about 5 minutes, until golden. Drain on kitchen paper and keep warm.
5- Arrange arancini on a plate, garnish with leaves andserve with confit garlic mayonnaise.
Find these recipes and more in the May issue of Harrods Magazine, available to download through the Harrods app.
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Recipes by Seiko Hatfield.