- Jarrod McGregor, Rothko
Beetroot dip
2kg cooked red beetroot.
120ml sherry vinegar
150ml EVO olive oil (We use Takatu as it borders with our property)
12g flaky sea salt
8g cracked black pepper
Blend on high until smooth, check seasoning and sourness, add more vinegar if you want it tarter.
Spiced cracker
220g high grade flour
3g flaky sea salt
50ml EVO olive oil
25ml water (more as needed)
15g mixed spice ( we use cracked cumin, cracked fennel and cracked coriander seed mixture)
Add dry ingredients into a mixing bowl, mix until a firm paste starts to form. Place onto a clean work bench and knead for 5 minutes or until it becomes smooth. You may need to add more water – add 1 tspn at a time.
Roll out onto floured bench and cut into 8cm by 3cm lengths then place onto baking paper lined trays.
Brush with olive oil and bake at 200 degrees for 6-8 mins or until brown and crispy.
Roasted walnut
100g walnut pieces
Place onto baking dish and bake for 8-10 minutes at 150 degrees
To assemble
Place beetroot dip in the bottom of a bowl, crumble goats curd over the top. Top with picked thyme leaves, roasted walnut pieces, cracked black pepper and a generous amount of olive oil. Serve with the olive oil cracker on the side.
