Crapaudine Beetroot, Cheese Custard, Rye Dukkah, Monk’s Beard & Samphire
- ⏱ 210 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
A layered dish of beetroot, creamy cheese custard, crunchy rye dukkah, with monk’s beard and samphire.
Adapted from The Staff Canteen.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Crapaudine Beetroot...
0/0
COOK 1COOK 2
1Mise en Place
2Mise en Place
Grated the cheese.
3Plate and serve
+ 13 more steps in the app
Crapaudine Beetroot...
0/0
COOK 2COOK 1
1Mise en Place
Bashed the garlic clove.
2Mise en Place
3Plate and serve
+ 13 more steps in the app
Ingredients
- 2 piece beetroot
- 1 tbsp seaweed powder
- 125 g butter
- 100 g milk
- 350 g double cream
- 1 sprig thyme
- 1 clove garlic (bashed)
- 200 g cheese (grated)
- 1 pinch salt
- 4 piece egg
- 3 piece egg yolk
- 100 g walnut
- to_taste sesame seed
- 2 tsp coriander seed
- 2 tsp cumin seed
- 70 g rye flakes
- to_taste salt
- to_taste black pepper
- 1 handful samphire
- 3 bunch monk’s beard
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Mise en Place
- COOK 1 Bashed the garlic clove.
2. Mise en Place
- COOK 2 Grated the cheese.
3. Roast beetroot
- COOK 1 In an ovenproof dish, place the beetroots, add water enough to nearly cover them, add the butter, add 1 tbsp of seaweed powder and a large pinch of salt, cover and cook in the oven at 150-160°C for 180 minutes.
4. Remove beetroot
- COOK 2 Take the beetroots out of the liquid and discard the liquid.
5. Infuse milk and cream
- COOK 1 In a saucepan, heat the milk and double cream, add the thyme sprig and the bashed garlic, bring to a boil and let infuse for 20 minutes.
6. Strain and reheat
- COOK 1 Strain the mixture and heat again.
7. Whisk eggs
- COOK 1 Meanwhile whisk together the eggs and egg yolks.
8. Add cheese
- COOK 2 Once the milk mixture has heated again, add the grated cheese and melt.
9. Combine custard
- COOK 2 Whisk the cheese‑milk mixture into the eggs, whisk well so the eggs don’t cook instantly.
10. Bake custard
- COOK 1 Pour the custard into a dish, place the dish in a bain‑marie with water 2‑3 cm up the sides, and bake at 160°C for 25 minutes until just set with a wobble.
11. Toast nuts and flakes
- COOK 2 In a dry pan, toast the walnuts and rye flakes until lightly brown and nutty.
12. Chop nuts
- COOK 2 Coarsely chop or pulse the toasted nuts and flakes in a food processor.
13. Toast spices
- COOK 1 In the same pan, toast 2 tsp coriander seeds and 2 tsp cumin seeds, grind roughly.
14. Mix dukkah
- COOK 1 Mix the toasted nuts, flakes, and ground spices together, and add salt and black pepper to taste.
15. Blanch monk’s beard
- COOK 2 Lightly blanch the monk’s beard for 30 seconds.
16. Plate and serve
- BOTH Serve the beetroot, cheese custard, and monk’s beard together, topping with raw samphire and a drizzle of extra virgin rapeseed or olive oil.
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