Ingredients
SPENWOOD CURD
• 250ml of milk
• 80g of Spenwood Cheese, grated
• 10ml of mineral water
• 6ml of rennet (vegetarian options are available)
SPELT
• 2 tbsp. of cooked spelt, dried
VEGETABLES
• 4 baby carrots, raw
• 4 baby fennel, raw
• 4 green asparagus tips, blanched
• 4 white asparagus tips, blanched
• 4 baby beetroot, cooked
• 1 sp. of fresh broad beans, blanched and shelled
• 1 sp. of fresh peas, blanched and shelled
• 8 thin slices of candy beetroot, raw
• 8 spears of wild asparagus, blanched
• 4 baby artichokes, trimmed and sliced
• Red ver jus
• Olive oil
GARNISH
• Baby leaves
• Edible flowers
Method
1. Pre prep your raw and cooked vegetables as shown in the ingredients.
2. To make the curd, in a large saucepan heat the milk with the grated cheese and leave to infuse for 20 minutes, pass through a chinois and reserve in the saucepan. Mix the water and rennet in a bowl and bring the milk to 40°C and stir in the rennet. Leave aside for 40 minutes then carefully drain curds through a muslin cloth. Refrigerate until needed.
• 250ml of milk
• 80g of Spenwood Cheese, grated
• 10ml of mineral water
• 6ml of rennet
3. For the puffed spelt, in a medium frying pan heat some vegetable oil to 200°C, then carefully add the dried cooked spelt and cook for a few seconds until it puffs, remove from the oil and drain on absorbent paper, season and set aside.
• 2 tbsp. of cooked spelt, dried
4. Season all the raw and cooked vegetables with ver jus, olive oil and salt and pepper.
• 4 baby carrots, raw
• 4 baby fennel, raw
• 4 green asparagus tips, blanched
• 4 white asparagus tips, blanched
• 4 baby beetroot, cooked
• 1 sp. of fresh broad beans, blanched and shelled
• 1 sp. of fresh peas, blanched and shelled
• 8 thin slices of candy beetroot, raw
• 8 spears of wild asparagus, blanched
• 4 baby artichokes, trimmed and sliced
• Red ver jus
• Olive oil
5. Dress on a large plate spooning the curd between the vegetables. Add a few shavings of Spenwood cheese and the puffed spelt. Finish with baby leaves and edible flowers and serve.
• Baby leaves
• Edible flowers
