Fritz has whipped up three deliciously zingy goat curd recipes using Adelaide Hills Woodside Cheese Wrights Goat Curd. Up your barbecue game with these delightful spring sides.
Grilled Mushrooms Topped With Goat Curd And Fresh Herbs
12 Swiss Brown mushrooms
Salt and pepper
2 cloves garlic, finely chopped
4 sprigs rosemary, with flowers*
100g tub Woodside Cheese Wrights goat curd
Preheat oven to 180°C.
Line a baking tray with baking paper.
Trim the mushroom caps leaving the stem intact, just so there is enough room inside the cap for the toppings.
Place on baking tray and drizzle with olive oil and season with salt and pepper. Evenly sprinkle the chopped garlic into the mushroom caps and add a few rosemary leaves to each cap.
Cook in the oven for 12 minutes.
Arrange onto a serving platter and add a dollop of Woodside goat curd to each mushroom cap.
Garnish with extra rosemary leaves and a scatter of rosemary flowers. Serve and eat immediately (mushrooms are best when straight out the oven, and these little guys cool quickly).
*If you can’t find rosemary with flowers, you can use any small edible flowers or decorative herbs.
Roasted Heritage Carrots Served With Goat Curd Dressing
1 cup Woodside Cheese Wrights goat curd
2 tbsp tahini paste
¼ cup olive oil
1 clove garlic, peeled
Juice of 1 lemon
Salt and pepper to taste
1 tsp smoked paprika
Cold water as required
2 bunches heritage baby carrots
2 tbsp spiced dukkah
1 tsp black sesame seeds
¼ cup pistachio nuts (chopped)
Dill and parsley leaves to garnish
Preheat oven to 180°C.
Trim and wash carrots and place onto baking tray. Drizzle with olive oil and place into the oven. Bake until carrots are soft when tested with a skewer.
Meanwhile, make dressing by placing all ingredients into a blender and blend until smooth. Add water as desired to thin dressing to the pouring consistency required.
To serve, place carrots onto a serving platter and drizzle with the prepared goat curd dressing. Sprinkle with dukkah, chopped pistachio nuts and fresh herb leaves to garnish.
Mini Goat Curd Ice-cream Cones With Lemon Thyme And Prosciutto Chards
*Note: this recipe requires an ice-cream churn.
1 cup full cream milk
½ cup buttermilk
½ cup pure cream
350g Woodside Cheese Wrights goat curd
1 tbsp honey
Pinch of salt
Place all ingredients into an ice cream churn and churn according to instructions or until firm and creamy.
Transfer to a suitable container for the freezer and keep until required.
12 mini waffle cones
3 slices prosciutto (baked until crisp)
Olsson’s red gum smoked salt
Dried edible flower petal (or fresh)
Lemon thyme sprigs to garnish
Remove goat curd ice-cream from the freezer 20 minutes prior to serving.
Fill the waffle cones with the ice-cream (one small scoop should do).
Place a small chard of the crisp prosciutto into the ice cream and sprinkle with smoked salt.
Garnish with a small sprig of lemon thyme and scatter with flower petals.
*Serving suggestion: place some rice or small grain into small shot glasses (or similar) and stand the cone in the glass. Arrange on a large platter or tray for a pretty little canapé.
Recipes and styling: Chris Stephan
Photos: Naomi Giatas
Got a favourite way to whip up something in your kitchen using goat curd? Let us know in the comments, below. If you liked this recipe, take a look at this Dukkah + Orange Almond Cake.