Radish and beetroot piccalilli
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 30 minutes |
| Prep Time: | 30 minutes |
Ingredients
- 100 g Rainbow radish selection, sliced and quartered
- 1 Candy striped beetroot,peeled and thinly sliced
- microherbs, to garnish
- fresh basil leaves, to garnish
- sea salt and freshly ground pepper, to taste
- 200 g goats cheese
- 1 tsp mustard seeds
- 2 tsp white sugar
- 1 tsp red wine vinegar
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180°C.
- Heat the red wine vinegar, sugar, mustard seeds and salt in a pan over a medium heat.
- Once the vinegar begins to boil, remove it from the heat and add the radishes, cauliflower and beetroot.
- Allow the vegetables to cool down in the pickle, aka piccalilli.
- Line the inside of a 12-cm ramekin with clingwrap, and press the goat’s cheese into the mould.
- Turn the cheese out on a baking tray and remove the clingwrap. Bake for 20 minutes, or until the cheese has browned slightly.
- Season the baked goat’s cheese, garnish with fresh basil, horseradish shavings and microherbs.
- Serve with the piccalilli.
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