Recipes

Vegetable salad, with Spenwood curd and ver jus

By Michel Roux Jr.

This recipe by Michel Roux Jr., uses the distinctive Spenwood flavour to compliment the vegetables in this tasty little salad dish. Spenwood cheese is a hard sheep’s cheese made in Britain, it has a supple texture and a thin natural rind. Its cream-coloured paste has a gentle, milky flavour that can be slightly sweet.

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

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