For this starter I’d recommend a strong goat’s cheese to offset the tangy and sweet berries. The liquorice here adds an intriguing aniseed note which is lovely with the blackberries. Physalis (cape gooseberries) are quite high in pectin so the marmalade will reach a soft set. I smoked the beetroot for this recipe but you can use plain boiled or roasted beetroot.
Ingredients (serves 2 as a starter)
For the physalis marmalade:
100g physalis
25ml water
2 tsp sugar
For the blackberry and liquorice coulis:
75g blackberries
25ml water
1 tsp sugar
¼ tsp liquorice paste
To serve:
2 x 2cm deep round slices of cooked beetroot
2 x 4 cm deep rondelles of goat’s cheese (cut from a 'log’ of goat’s cheese)
A few fresh baby salad leaves
Fennel pollen (optional)
Method
To make the marmalade:
Ingredients (serves 2 as a starter)
For the physalis marmalade:
100g physalis
25ml water
2 tsp sugar
For the blackberry and liquorice coulis:
75g blackberries
25ml water
1 tsp sugar
¼ tsp liquorice paste
To serve:
2 x 2cm deep round slices of cooked beetroot
2 x 4 cm deep rondelles of goat’s cheese (cut from a 'log’ of goat’s cheese)
A few fresh baby salad leaves
Fennel pollen (optional)
Method
To make the marmalade:
- Roughly chop the physalis. Place all the ingredients in a saucepan and stir. Simmer until the mixture thickens and the liquid evaporates. Set aside in a small container and allow to cool.
- Place blackberries, water and sugar in a saucepan and heat gently. Add the liquorice paste and mix well. Simmer for 5minutes. Sieve to remove pulp and pips. Set aside in a small container and allow to cool.
- Place a few salad leaves on each plate. Place the beetroot on the leaves in the centre with the goat’s cheese on top.
- Drizzle blackberry coulis over the cheese and drip some around the plate. Add the physalis marmalade in small mounds around the plate.
- Sprinkle with fennel pollen (optional)
