Crapaudine Beetroot, Cheese Custard, Rye Dukkah, Monk’s Beard and Samphire
- ⏱ 2 hours 45 minutes
- Medium
- Serves 1
- 👥 2-cook recipe
Slow-cooked Crapaudine beetroot is served with cheese custard, rye dukkah, monk’s beard and raw samphire.
Adapted from The Staff Canteen.
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1Bashe garlic
2Grate cheese
3Plate and serve
1Bashe garlic
2Grate cheese
3Plate and serve
Ingredients
- 2 Crapaudine beetroot
- seaweed powder, to taste
- 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 egg
- 3 egg yolk
- 100 g walnut
- sesame seed, to taste
- 2 tsp coriander seed
- 70 g rye flakes
- 2 tsp cumin seed
- salt (dukkah), to taste
- black pepper, to taste
- 1 handful samphire
- 3 bunch monk’s beard
What you'll need
You'll share: Oven, Saucepan, Pan, and Pot.
Each of you needs your own: Cutting board, Chef's knife, and Mixing bowl.
The full plan
Split between two cooks — each step says who's on it.
1. Bashe garlic COOK 1
- Bashe the garlic clove
2. Grate cheese COOK 2
- Grate the cheese
3. Prepare beetroot COOK 1
- Peel the beetroot, top and tail
4. Heat milk and cream COOK 2
- Heat the milk and double cream, add thyme and the bashed garlic
- Bring to a boil and let infuse for around 20 minutes
5. Roast beetroot COOK 1
- In an ovenproof dish, place the beetroot, add water enough to nearly cover them
- Add butter, a tbsp of seaweed powder and a large pinch of salt
- Cover and cook long and slow in the oven for around 2-3 hours at 150-160°C
6. Combine custard COOK 2
- Meanwhile whisk together the eggs and egg yolks
- Whisk this cheese‑milk mixture into the eggs, whisk well so the eggs don’t cook instantly
- Emulsify the mixture with a handheld blender or high‑speed blender
7. Toast nuts and rye COOK 1
- Toast the walnuts and rye flakes in a dry pan or oven until lightly brown and nutty, coarsely chop or pulse
- Toast 2 tsp coriander seeds and 2 tsp cumin seeds, grind roughly
- Mix the toasted nuts, rye flakes, ground spices together and add salt and black pepper to taste
8. Bake custard COOK 2
- Pour into a dish and place in a bain‑marie with water 2‑3 cm high
- Cook at 160 °C for 20‑30 minutes until just set with a wobble
9. Strain mixture COOK 2
- Strain the mixture and heat again
- Once the milk mixture has heated again add the cheese and melt
10. Blanch monk’s beard COOK 2
- Lightly blanch the monk’s beard for 30 seconds
11. Drain beetroot COOK 2
- Take the beetroot out of the liquid and discard the liquid
- Optionally shave off the end from both sides of the beetroot for presentation
12. Plate and serve BOTH
- Arrange the beetroot, cheese custard, monk’s beard and raw samphire on a plate, drizzle with extra virgin rapeseed or olive oil and sprinkle with rye dukkah
See it in action
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Cook this with your co-chef
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