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Seasonal Recipes & Ideas


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Goats Cheese Pearl & Pickled Beetroot Salad, Pumpkin Tuilles & Navets

15 September 2019


This Salad has all the textures and flavours going on, sweet and acidic from the beetroot, richness from the goats cheese pearls (these are stored in a herb and garlic oil which could make a nice dressing) and crunch from the pumpkin tuilles.

Prep Time: 30 minutes Cook Time: 2 days (for the tuilles) Servings: 4 people


  • Boiles Goats Cheese Pearls approx. 12 in number
  • 500g SOSA Isomalt
  • 500g Pumpkin Juice
  • 10g SOSA Gel Crem Hot
  • 12g SOSA Smoke Powder
  • Toasted Pumpkin Seeds
  • Fennel
  • Pickled Candied, Golden & Purple Beetroot
  • Roasted Pumpkin pieces
  • Mini Navets


  1. Put the pumpkin juice, isomalt, gel crem hot, smoke powder in to a pan and continuously whisk until boiled.
  2. Mix in the toasted seeds and pour a thin layer on to a silpat.
  3. Place in a de-hydrator on full or leave under the pass lights or in a rational at about 70c for 8- 10 hours, after this time it will be like leather so you can shape it if you like.
  4. Continue to dry for another 8-10 hours and allow to cool, store using Dry-sec (silica gel) ready for use.
  5. Blanch the navets, shave the fennel and arrange everything on the plate.

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Bolton Site
Oliver Kay Produce
Produce House, Britannia Way, The Valley
Bolton, Lancashire, BL2 2HH

Tel: 01204 385463



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Wednesbury Site
Oliver Kay Produce
Unit A, Kings Hill Park, Darleston Road
Wednesbury, West Midlands, WS10 7SH

Tel:0121 622 8837

Bidfresh Limited trading as Oliver Kay.  Registered in England
Company Registration Number: 04227047  VAT Registration Number: GB 173 9880 60

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