Recipe: Candied Cumquat & Rocket Salad

Image source: Contributed

Goats Cheese, Candied Cumquat & Rocket Salad with Green Garlic Croutons & Walnut Vinaigrette


Serves 4


Ingredients

  • 200gm goats cheese
  • ½ cup confit cumquats see notel
  • 100gm rocket
  • 100gm sourdough bread, torn into pieces
  • ½ cup green garlic, chopped
  • 2 tbs extra virgin olive oil
  • ½ cup walnuts, finely chopped
  • 60ml white wine vinegar
  • 1 tsp Dijon mustard
  • 1 golden shallot, finely diced
  • 75ml extra virgin olive oil
  • salt and pepper

Method

Mix together the sourdough and green garlic and drizzle with the 2 tablespoons of oil. Spread out on a baking tray and bake for 10 -15 minutes or until crispy and golden.

Whisk together the chopped walnuts, vinegar, mustard, shallot and olive oil and season with salt and pepper.

Gently toss together the rocket, cumquats, croutons and three quarters of the dressing and divide between lour plates.

Crumble small pieces of the goats cheese over each salad and dress with the remaining vinaigrette.

Not, To make the confit cumquats, slice them into 3mm slices, removing any seeds as you go, and just cover with cold water. Cover and refrigerate overnight.

The next day measure out the cumquats and water into a saucepan, and add an equal amount of castor sugar. Add l star anise, 4 whole cloves and 1 cinnamon stick and simmer gently until the syrup becomes quite thick and the cumquats are translucent and soft. Transfer to sterilised jars and seal tightly.

About the Author /

matt@innoosamagazine.com.au

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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