The Essential IngredientWhen Jeff Turnbull of High Street Bistro joined The Essential Ingredient Rozelle last October for our Paddock to Plate Market Tour and Cooking Class, it became one of the most talked about events of the year.
Jeff joins us again on Saturday 4 February for another special menu filled with the season’s finest produce. For more information, visit our Classes and Events page.
This recipe for goat’s cheese crostini and fig salad with pomegranate dressing was a highlight of Jeff’s previous class.
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Goat’s cheese crostini and fig salad, with pomegranate dressing
Ingredients
For the crostini:
4 slices of sourdough bread
Unsalted butter
8 slices of aged Goats cheese
2 figs
1 bunch watercress
1 bunch small leaf rocket
1 bunch chervil
Baby cress mix
100 gr roasted cracked hazelnuts
Edible flowers
Pomegranate dressing
For the pomegranate dressing:
140 gr Pomegranate molasses
45 ml lime juice
100 ml verjuice
60 ml hazelnut oil
100 ml Extra Virgin Olive Oil
Method
For the dressing: combine the pomegranate molasses, lime juice and verjuice in a bowl, then whisk on the hazelnut and extra virgin olive oils. Taste and adjust if needed.
Pick, wash and spin the salad components then set aside in the fridge to crisp up. Roast the hazelnuts in a moderate to hot oven for approx 8-9 mins until golden brown. When warm, rub the skin off and then crack in a mortar and pestle.
Slice and toast the sourdough then butter and place the goat’s cheese on a tray ready for the oven. On the same tray, place the cut fig(halves).
When ready to serve, place the tray in a moderate oven (190 degrees).
Place all the salad items and hazelnuts into a large bowl and dress lightly with the pomegranate dressing. Season, toss gently and then arrange around the outside of the plate, leaving room for the crostini in the centre.
Scatter a few flowers on top then place the crostini in the centre with the fig on top.
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