Home-made goat's curd, pickled beetroot and bramble dressing by Sam Bryant

06 January 2011
Home-made goat's curd, pickled beetroot and bramble dressing by Sam Bryant

INGREDIENTS (Serves eight)
For the goat's curd cheese 4 litres fresh goat's milk
150ml lemon juice
6tsp salt
For the pickled beetroot 250ml cider vinegar
250ml beetroot juice
3 packs cooked beetroot, diced
3tbs golden granulated sugar
For the bramble dressing 8 blackberries
2tbs cider vinegar
2tbs oil
For the garnish Thinly sliced raw beetroot (candy cane, yellow and red)
Micro herbs and leaves


Rinse a medium saucepan with cold water, measure the goat's milk, lemon juice and salt into the pan and set aside for 20 minutes.

Over a very low heat gently bring the milk to 80°C. Stir only if you need to prevent the milk from burning; do not disturb it too much. Once it reaches 80e_SDgrC remove the pan from the heat and set aside to cool at room temperature for three hours. Line a sieve with a muslin cloth and carefully pour the curdled milk through it before leaving it to drain naturally for one hour. Hang the muslin in the fridge and leave it to continue to drain overnight.

The next day, discard the whey and transfer the fresh curd cheese to a clean container. The curd is now ready to use. This quantity of milk makes approximately 750g of goat's curd cheese and will keep for five days in the fridge.

Sterilise your jar by filling it with boiling water and separately submerging the lid in a bowl of boiling water. In a bowl mix the vinegar with the beetroot juice and sugar, then pour on to the diced beetroot. Fill right up to the top. Put the lid on and keep in the fridge.

Whizz the blackberries with the vinegar and allow to stand and marinate for 10 minutes, push through a sieve and whisk in the oil, then season.

Sam Bryant, head chef, Strattons hotel, Swaffham, Norfolk


This is a very challenging dish when it comes to matching it with a wine, because of its texture and acidity. How about going totally off-piste? I would suggest a crisp, fresh Bacchus grape variety from England. As always, the producer is key - try Chapel Down in Kent, whose zingy wine will play with the acidity of the goat's curd.

Another interesting match would be with a beer. The famous Gueuze Lambic from Cantillon in Belgium is well known for its high acidity. Even more ambitious would be the Framboise Gueuze from the same brewery, which would be amazing with the bramble dressing.

Xavier Rousset, co-owner of Texture and 28-50, London

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