Marinaded 'Rowley
Round' LOwna Dairy goats cheese with
watercress salad, boiled beetroot
and juniper dressing
Serves 4
Rowley round logs
For the marinade
Olive oil
Sliced shallot
Crushed black pepper
Pink peppercorns
2 cloves of peeled and sliced garlic
Fresh thyme and rosemary
Watercress
Vinaigrette
peeled boiled beetroot
1tsp crushed juniper
Splash of port
Method
Slice the goats cheese into 1cm slices
place in a bowl and cover with the marinade leave for at least one
day, will get better with time and will last for weeks in the oil.
To make the dressing chop the cooked beetroot into 1cm cubes place
in a bowl with a little of the red cooking liquor , slash of port,
juniper, a dash of olive oil and season to taste. To make up the
dish place three slices of Rowley round on each plate. Dress the
watercress with the vinaigrette and place in the centre, spoon round
the beetroot dressing and garnish the cheese with a little of the
marinaded shallot and fresh herbs.
James Mackenzie Chef / Proprietor The Pipe & Glass Inn, South Dalton, Beverley
