Photography recipe
Fotografía Chef Signature Chef

 METHOD
 
BEETROOT DISCS
  1. Place beetroot discs in vac bag and add syrup.   
  2. Seal bag and poach at 63c for 15-20min.
PORT POACHED GRAPES AND GRAPE JELLY
  1. Poach grapes in syrup beforehand and then reserve grapes.   
  2. Add agar bring to the boil.   
  3. Place in a bowl and leave to...

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 METHOD
 
BEETROOT DISCS
  1. Place beetroot discs in vac bag and add syrup.   
  2. Seal bag and poach at 63c for 15-20min.
PORT POACHED GRAPES AND GRAPE JELLY
  1. Poach grapes in syrup beforehand and then reserve grapes.   
  2. Add agar bring to the boil.   
  3. Place in a bowl and leave to set.   
  4. Roughly chop for jelly.
BEETROOT PUREE
  1. Water to cover.
  2. Peel beetroot and dice cover with port and water and bring to the boil.    
  3. Pass and blitz using reserved water too thin to desired consistency.
GOAT CHEESE
  1. Combine and place in a piping bag.
TO SERVE
  1. Pipe goat cheese onto plate leaving enough space to place 4-5 grapes.
  2. Scatter grape jelly and toasted walnuts.      
  

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Ingredients 4 persons
  • BEETROOT DISCS
  • 100 ml port syrup
  • 5 ml chardonnay vinegar
  • Beetroot discs
  • PORT POACHED GRAPES AND GRAPE JELLY
  • 100 ml port
  • 100 ml stock syrup
  • 2.5 gm agar
  • 500 gm red grapes
  • BEETROOT PUREE
  • 200 gm beetroot
  • 100 ml port
  • GOAT CHEESE
  • 500 gm goat cheese
  • 100 ml trim milk
  • GARNISH
  • Toasted walnuts
  • Flowers.
Recipes. The Cook & Chef Institute