The Aborigines of Western Australia live their life by the law of the land. They respect nature and its bounty as they forage and hunt sustainably and have a deep connection to the Earth. I was in awe of the beautiful seafood, vegetables and wines of Western Australia and came home inspired to create a dish that pays homage to the earth. This goat cheese parfait mingles earthy flavors of potatoes and beets with briney olives and sweetness from the apples. Paired with a Voyager Estate Sauvignon Blanc, it is a nice way to honor a great region.
Note: A 3- inch ring mold is used to help us layer the goat cheese parfait and also creates a nice presentation. You can find these molds in cooking shops or on-line.
Preheat the oven to 400°F.
Place each beet, apple, and potato on an aluminum foil sheet. Rub each with a drop of canola oil, salt and pepper and wrap individually in the foil. Place on a baking tray and place into the oven. The apples will finish first in about 10-15 minutes, followed by the potatoes at 20-30 minutes, followed by the beets in 30-40 minutes. The exact cooking time will depend on the size of each item but the apples, beets, and potatoes are done when they are tender but not falling apart. Once each item is finished, they should be allowed to cool slightly and kept in a warm place.
While the apples and vegetables are cooking, put the goat cheese and crème fraiche and extra virgin olive oil into a medium sized bowl. Stir together with a rubber spatula until it is creamy. Add the shallots, chives, salt and pepper to the goat cheese and mix together.
In the bowl of a small food processor, pulse the olives until they are finely chopped, but not pureed. Transfer the chopped olives into a small bowl and add the extra virgin olive oil, sherry vinegar and parsley.
Remove the skins and peels of the cooked potatoes, apples, and beets. Dice each into medium-small pieces and keep in separate bowls. Season each with salt and pepper.
Add 2 tablespoons of the olive mixture and the diced potatoes and apples to the goat cheese mixture and stir together.
Place a 3-inch ring mold in the center of each plate. Fill each mold with the goat cheese mixture and slowly and carefully remove the ring molds, pushing down on the top with the back of a spoon or spatula while lifting up on the mold if necessary. Garnish the plate with a few dices of yellow beet around each molded goat cheese. Drizzle the olive vinaigrette around the plate and on top of the arugula, goat cheese, and beets. Serve immediately.
2 large yellow beets
2 Cortland or Macintosh apples
2 Yukon gold potatoes
1 tablespoon canola oil
1 lb. goat cheese, softened at room temperature
2 tablespoons crème fraiche
1 teaspoon extra virgin olive oil
1 shallot, minced
2 tablespoons sliced chives
1 cup mixed olives, pitted
¼ cup extra virgin olive oil
2 tablespoons sherry vinegar
12 leaves flat leaf parsley, chiffonade
25-35 leaves baby arugula
Fine sea salt and freshly ground black pepper