Belnori Phantom Forest goat’s cheese, figs, coffee

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Preparation info

  • Serves

    8

    Starter Portions
    • Difficulty

      Medium

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About
Rust en Vrede

The Phantom Forest goat’s milk cheese from Belnori is one of those cheeses that every South African chef has had in their kitchens at one stage or another. The texture of the coffee soil adds heaps to this dish. Simple but honest in flavour.

Ingredients

Baby purple figs

  • 8 baby figs – 1 per serving

Pickled baby beets

Method

Place the figs on a tray and fire in a wood-fired oven until slightly soft and caramelised. Alternatively, roast for 10 minutes in a preheated 180°C oven to achieve a similar result. Remove from the oven and slice in half lengthways.

Wash the baby beetroots and place in a pot of boiling water. Boil the baby beetroots for 25–30 minutes until tender. Remove from the pot once cool enough to touch, then peel. Vacuum pack the beetroots with the pickling liquid and refrigerate. Cut individual beetroots in half before serving.

To assemble, warm the figs and plate as shown, finishing each plate with 3 amaranth leaves.