SPRING VEGETABLES WITH MEREDITH GOAT CHEESE CREAM
35 mins
4 people
Relatively Simple
Ingredients
Selection of Spring Vegetables
- Snow peas
- Broad beans
- Young fennel
- Artichoke, carrots
- Red or yellow peppers
- Radishes
- Green shallots
- Young beans
- Young lettuce hearts
- Celery hearts
Note: You will need around 200 grams of prepared vegetables per person. Vegetables such as radishes, celery and fennel can be placed into iced water for an hour prior to serving to make them very crisp.
Goat Cheese Cream
- 1 jar of Meredith marinated goats cheese
- 100ml of soy milk
- 200ml virgin olive oil
Procedure
Selection of Spring Vegetables
- Cut vegetables into suitable shapes to dip into the cream.
- Leave leaves attached where suitable for aesthetic reasons (such as radishes).
- Serve on a platter to share.
Goat Cheese Cream
- Remove any peppercorns or herbs from the marinated goats cheese.
- Tip contents into a 1L measuring jug.
- Add the soy and olive oil.
- Refrigerate for half an hour if not already cold.
- Whip into a silken mouse using a wand blender.
- Adjust consistency with a little more soy milk if required.
TO SERVE
Place cream in 4 separate dipping bowls and place vegetables on a large dish.
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