Thyme Roasted Mushrooms on Goat's Cheese Recipe

Thyme roasted Mushrooms sitting on "Swissland" Goat's Cheese,
Crisp Vegetables, Fresh Oregano and Herbs
with Burnt Sage Butter

Recipe by Jackie Cameron

Food trends for 2011 conjure images of garden fresh, light and delicate - ingredients that are refreshing and require pickings from your garden, visiting farms and shopping at markets. It's worth the effort.

Fresh Local Vegetables in Season

Yields: 2

Ingredients:

VEGETABLES

A selection of in-season vegetables – for instance:

5 (30gr) Cherry Tomatoes, cut in quarters

6 ( 65gr) Broccoli Tips, blanched

1 (70gr) Carrots, blanched and cut in quarters lengthwise

½ (20gr) Baby Marrows

6 (35gr) Green Asparagus Spears

THYME ROASTED MUSHROOMS

8 (100gr) Button Mushrooms

5gr fresh Thyme

15gr salted Butter

10ml freshly squeezed Lemon Juice

BURNT SAGE SAUCE

20ml salted Butter

5ml freshly squeezed Lemon Juice

2 sprigs of fresh Sage

EXTRAS

Fresh herbs and/or Oregano

2 nice size slices, about 20g a slice, of Goat's Cheese

Method:

1) Prepare vegetables and set aside

2) Place thyme roasted mushroom ingredients into an oven pan and roast, covered with tinfoil, until cooked- for a few minutes

3) Heat the butter until beurre noisette stage, so just turning golden brown and releasing the nutty aromas, add lemon juice

4) On plating. Place the goat's cheese round in the centre, surround with freshly blanched vegetables, top the goat's cheese with the hot roasted mushrooms and drizzle the burnt sage butter around the plate. Garnish with fresh herbs

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713