Monday, 21, December 2015

Filed under:
The Kensington

Written by
Georgia Alford

Winter Warmer Recipe: Roasted Baby Beets with Goats Curd

Roasted Baby Beets with Goats Curd

 

As the days get shorter and the nights get darker, indulgent comfort food becomes one of winter’s most simple pleasures. Town House at The Kensington have recently launched their 2015/16 winter menu, which features hearty classics with a twist, alongside more creative winter warmers. We caught up with Steve Gibbs, Head Chef at Town House, to find out how to make the Doyle Collection’s signature dish; roasted organic baby beets with goat’s curd and basil.

This simple, effortless and delicious recipe is perfect for a night entertaining family and friends. It’s also a handy way to use up any left over Christmas beetroot (or goats cheese).

Roasted organic baby beets with goat’s curd and basil.

What you’ll need:

  • 1 bunch baby beetroot, washed
  • 1 bunch baby golden beetroot, washed
  • 1 bunch baby rainbow or candy beetroot, washed
  • 4 heaped tablespoons goat’s curd, available from most supermarkets (goat’s cheese also works as a great supplement)
  • 1 bunch basil leaves, picked
  • 2 tbsp balsamic vinegar
  • 3 tbsp extra virgin olive oil
  • 4 heaped teaspoons pesto, homemade or shop bought
  • Salt & pepper to taste

Winter recipes

Method:

Trim the stalks from the beetroot and season to taste. Keeping them whole, place them in an oven dish and cover with tin foil (which will help steam them), roasting at 170C for approximately 30 minutes or until tender.

When tender, remove and rub the skins off the beetroot and slice in half. Then dress with the balsamic, olive oil and seasoning and mix thoroughly so the beetroot is well coated.

To serve, spoon 1tbsp of the pesto per person on the base of the plate then layer approximately 4 halves of each beetroot on each plate. Top with a heaped table spoon of the goats curd or goat’s cheese and dress with the freshly picked basil leaves. Best served at room temperature.

Head Chef of Town House, Steve Gibbs

 

Q&A with Head Chef of Town House, Steve Gibbs

As well as finding out this signature recipe, we asked Steve some quick-fire questions to find out what really makes him tick in the kitchen. 

What inspired you to become a Chef? Was there a ‘Eureka’ moment?
I didn’t necessarily have a Eureka moment but when I was 25 I decided to try living abroad and moved to Marbella, Spain where I had a friend working in a kitchen who got me a job. As soon as I started working in the kitchen, that was it for me. The rest is history.

What was your very first job?
It was in Marbella in a little 100-cover restaurant overlooking the port. It has actually shut down now.

What three words best describe your cooking style?
Simple, seasonal, classic 

Which chef inspires you the most?
It would have to be Mark Hix, who I started working for at The Ivy restaurant when I moved back to London in 1999. He was all about simplicity, sourcing and three elements on the plate, which has shaped the way I cook today. 

If you could cook for 3 famous people, who would they be and what 3 courses would you cook?
Michael Caine, Thierry Henry (I’m an Arsenal fan) and Eric Clapton. I’d make a dressed Dorset crab to start, followed by cote du boeuf and finished with a lemon meringue pie. 

What is your guilty pleasure 
I shouldn’t admit to this but KFC is a real guilty pleasure.

What legacy would you like to leave behind?
A very well known restaurant would be great and is a long-term dream.

Do you have any words of advice for those seeking a career in the kitchen?
Work for a great chef or well-known restaurant for your first few years in the industry to get the exposure. Focus on technique and learn all the right skills. 

Have a go at making this winter recipe for yourself and show us your results by tweeting @TownHouseKen or go to the Town House Facebook page and share your pictures!


Book your Stay

Select your arrival date...

img Available
img Selected
img Unavailable