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Cheese is on the menu this month as Pascal Canevet, of Maison Bleue in Bury St Edmunds, presents a glamourous dish with vibrant colours and a glossy coulis




We are renowned for our cheese trolly, serving an award-winning selection of cheeses. One of our most popular is the Lancashire Bomb. Made by the Shorrock family in Goosnargh, the cheese is matured for over 24 months and has a wonderful strong bite.

Perfect served with beetroot, the irresistible creamy flavour pairs well with a white wine.

BEETROOT AND LANCASHIRE BOMB SALAD WITH BEETROOT COULIS

Serves: 4

Ingredients:

1kg of raw beetroot

4 raw baby golden beetroot

1 baby carrot – peeled

2 large radishes

100g Lancashire Bomb cheese

20ml vegetable stock

30ml extra virgin olive oil

10g runny honey

750g of sea salt

Salt and pepper

Method:

Preheat the oven to 180C.

Sprinkle the sea salt on a baking tray and place the raw red beetroot on top. Cook in the oven at 180C for about 1 hour 30 minutes.

When cooked remove the beetroot from the oven and set aside to cool.

Cook the golden beetroot in salted boiling water for about 10 minutes. When cooked place the golden beetroots in iced water and set aside.

Carefully peel all the beetroot and quarter them.

In a food processor add 200g of red beetroot, 20ml of olive oil and 20ml of vegetable stock. Process until you reach a smooth consistency. Season to taste.

Cut the carrot and radishes finely using a mandoline. Do use protective kitchen gloves or the guard holder to avoid cutting yourself.

Place the rest of the red beetroot, golden beetroot, olive oil and honey in a mixing bowl, season well and toss together.

TO PLATE

Spread the coulis in a circle in the middle of the plates. Carefully arrange the beetroot quarters on top and add the crunchy carrot and radish slices to add a bit of colour to the dish. Finally, spread the Lancashire Bomb evenly between the four plates.

Bon appétit!

WINE PAIRING

Karine recommends Irouléguy white wine, Domaine Herri Mina. Irouléguy is a tiny appellation in the French Basque Country. Made from a blend of Petit Courbu, Gros Manseng and Petit Manseng, this white wine displays honey richness and striking minerality – a perfect pairing with the beetroot and Lancashire Bomb cheese.

Pascal Canevet is chef-patron of award-winning Maison Bleue, an intimate fine-dining restaurant serving a modern French menu

Churchgate Street, Bury St Edmunds

See maisonbleue.co.uk

Call 01284 760623