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The Canopy
- Steps
- Ingredients
Ingredients
Yellow Beetroot
Black Barley and Pepitas
Pea and Goats Cheese Puree
Asparagus
Whipped Goats Cheese
Herb Oil Dressing
To season
Garnishes
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Steps
- Preheat oven to 180°C.
- For the Yellow Beetroots, place beetroots into a baking dish and toss with olive oil and salt. Roast until tender, about 30 minutes. Set aside to cool. Slice off the tops of the beets and chop the beets into irregular shapes, around the size of a butter bean. Dress with a little more olive and salt. Set aside until plating.
- For the Black Barley and Pepitas, place barley and stock into a saucepan and bring to a boil. Reduce to a simmer and cook until tender. Drain well and set aside in a bowl. Place the pepitas onto a small tray and toast in the oven until lightly golden. Allow to cool.
- For the Pea and Goat’s Cheese Puree, bring a large saucepan of water to the boil and prepare a bowl of iced cold water.
- Wash herbs thoroughly and blanch in boiling water for 20 seconds then transfer to the ice water to cool. Place the shelled peas into the boiling water and cook for a 1- 2 minutes, tasting the peas until they are just cooked through. Remove from the pot with a slotted spoon and add to the ice water with the herbs. Once cooled, reserve about 12 peas in a separate bowl for plating. Strain the remaining peas and herbs, ensuring that you squeeze out any excess water from the herbs. Transfer to a high-power blender along with the goat’s cheese, lemon juice and olive oil. Blend on high until very smooth. Pass through a fine sieve and season to taste with salt and pepper. Place 2 tablespoons puree into a separate bowl and the remainder into a squeeze bottle. Set aside in the fridge.
- For the Asparagus, trim bases from asparagus and discard. Chop the tops of the asparagus, about 3 cm long and place into a bowl. Slice/peel the stems into long thin slices and place into a bowl. Dress with olive oil and lemon juice and set aside.
- For the Whipped Goat’s Cheese, place goat’s cheese, olive oil and lemon juice into a blender and process until well incorporated and airy. Season with salt and pepper. Transfer to a squeezy bottle and set aside.
- For the Herb Oil Dressing, blanch the herbs in boiling water for 20 seconds. Remove herbs from boiling water with a slotted spoon. Place in ice water to refresh. Drain herbs of excess water and transfer to a blender. Add grapeseed oil and blend on high speed for 6 minutes. Pour through a lined fine sieve and set aside to strain. Add vinegar and lemon juice and season to taste. Mix well and transfer to a squeezy bottle.
- To serve, using a wide pastry brush paint 3 thick strokes of pea puree onto each plate. Place a ring mould in the centre of one plate. Squeeze 1 ½ tablespoons of whipped goat's cheese into the mould. Add pepitas and 2-3 teaspoons of dressing to the barley. Season with salt and toss together. Spoon the barley into the ring mould. Remove ring mould and repeat process on remaining plates.
- Arrange beetroot on top and dot pea puree over the barley. Arrange 3 dressed asparagus tops and whole peas on and around the barley. Drape 3-4 ribbons of asparagus over the entire dish. Garnish each dish sparingly with garnishes. Carefully drop herb dressing over the dish. Add two small sprinkles of fennel pollen at the edge of the barley across from one another.