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Woolworths Masterclass with Freddie Dias

Woolworths Masterclass with Freddie Dias

Woolworths Masterclass with Freddie Dias
Roasted turnips with honeyed goats cheese and apple dressing

Recipe By: Freddie Dias


Equipment:
Stick blender
Jug for stick blender

Roasted turnips
5 baby turnips
olive oil
salt
Foil

Drizzle olive oil over turnips, sprinkle with salt, wrap in foil and bake for 30 minutes in preheated oven at 200 °C. Once cooled, peel and quarter. 

Honeyed goats cheese
200 g fresh,
soft goat’s cheese
25 ml honey
50 ml full cream milk
Maldon salt

Mix all the ingredients together, until smooth. Season with salt to taste.

Apple dressing
20 g piece granny smith apple
6 g stick celery, finely chopped
5 ml lemon juice
5 g fresh dill, finely chopped
2.5 g dried tarragon
50 ml olive oil
20 ml vegetable oil
20 ml cider vinegar
10 ml honey
2.5 ml Dijon mustard
salt

Chop the apple and celery in small cubes, place in bowl with the lemon juice and mix together. Mix the oils, vinegar, honey and mustard in a jug. Add the herbs and blend with a stick blender until emulsified. Mix the dressing together with the apple and celery. Season with salt to taste.

Pickled mustard seeds
40 ml water
40 ml white wine vinegar
12 g white sugar
2 g Maldon salt
50 g yellow mustard seeds

Bring the water, vinegar, sugar, and salt up to the boil so that the sugar and salt dissolve. Add the mustard seeds to the liquid until they swell up and become sticky. Cool or let it stand overnight.

Garnish
Wild rocket 
Micro-herbs
Light extra virgin olive oil 
Hazelnuts, roasted and roughly chopped  

To serve
For each plate, smear the goat’s cheese on the bottom, top each with 5 quarters of turnip. Scatter over a teaspoon of the pickled mustard seeds. Dress with apple dressing. Dress the leaves in olive oil and place on top of the dressed turnips.  Finish with the hazelnuts.  

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