Heritage tomato goats' cheese & poppy seed cracker

Goats cheese mousse

  • 1/2 cup whipping (or heavy cream)
  • 2 tablespoons milk
  • 4 ounces goat cheese (soft and fresh)
  • 2 tablespoons chives (finely chopped)


• Either by hand or using an electric mixer, whisk the cream until it has soft peaks and a texture that is similar to whipped cream then set aside

• In a separate bowl, whisk together goat cheese and milk until the goat cheese has softened

• Mix in chives and gently fold chives into the whipped cream

• Serve chilled with bread and/or crackers on the side

How to Fold in Cream

When ingredients are "folded" together, it's done so that the ingredients remain light and fluffy and aren't over blended. Folding is most commonly done with whisked egg whites or whipped cream. To fold ingredients together, use a wide spatula. Do not stir; gently move the spatula in a circular up and down motion, going under the whipped cream and gently scooping it up and over the other ingredients. Fold ingredient just until they are combined; don't overmix.

Poppy seed cracker

  • 25g of butter
  • 25g of icing sugar
  • 25g of egg white
  • 25g of plain flour
  • 2 tbsp of poppy seeds


• Preheat the oven to 150°C/Gas mark 2

• Cream the butter and icing sugar together in a bowl until light and fluffy

• Beat in the egg white, then add the flour and stir until smooth

• Line a baking sheet with baking paper

• Using a palette knife, spread a very thin layer of tuile batter onto baking paper in the shape desired for each biscuit

• Sprinkle with the poppy seeds and bake for 7 minutes

• To achieve a curved effect, carefully lay the tuiles directly over a rolling pin while still hot and leave to cool before removing gently

Tomato jelly

  • 1.5kg vine-ripened tomatoes, chopped
  • 2 shallots, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 1 cup (250ml) tomato juice
  • 10 basil leaves, plus extra small leaves to serve
  • 2 teaspoons caster sugar
  • 4 gold-strength gelatine leaves


• Place the tomato, shallots, garlic, tomato juice, basil, sugar and 1 teaspoon salt in a blender and whiz until combined and finely chopped

• Line a large sieve place over a large bowl, then pour in the tomato mixture

• Place in the refrigerator for 4-6 hours to strain.

• Gently press tomato mixture with the back of a spoon to extract liquid – don’t press too hard or jellies will be cloudy – then measure out 3 cups (750ml) liquid (if you don’t have enough, reduce the gelatine to 3 leaves)

• Soak the gelatine in cold water for 5 minutes to soften.

• Place 1 cup (250ml) tomato liquid in a saucepan over medium heat to warm through

• Squeeze excess water from gelatine, then add gelatine to saucepan, stirring to dissolve

• Remove from heat and stir through remaining 2 cups (500ml) tomato liquid

• Pour into 6 serving glasses or dishes and chill overnight to set.

Heritage tomato

• Using ripe fresh heirloom tomato slice using different colours to make a contrast.

• Seasonwith maldon salt and brush with olive oil.

• Add fresh sliced truffle to the salad, and build.

• Add a rocher of goats cheese mouse and place the poppy seed tuile on top of the mouse

This week’s recipe is by Glenn Roach, Regional Executive Chef of the Surf & Turf restaurants situated in Macdonald Rusacks Hotel, St Andrews & Macdonald Holyrood Hotel, Edinburgh. The Surf & Turf concept will also be launching soon in the Macdonald Marine Hotel in North Berwick.