Head Chef Paul Tyrrell from Fonab Castle has written this month’s recipe, and it’s a must to try this summer.
*Recipe & food imagery is the Chef’s own: all rights reserved, copyright 2025
Ingredients
Poached Beetroot Salad
- Mixed Baby Beetroot
- Mixed Salad Leaves
- 1 tbsp Honey
- 1 tbsp Dijon mustard
- 1 tbsp Cider Vinegar
- 1 tbsp Vegetable Oil (You can use olive oil / rapeseed oil if you prefer)
Gourgeres
- 40 g Goats Cheese ‘Lady Mary’ (Any goast cheese will do!)
- 25 g Parmesan Cheese
- 1 Whole Egg
- 30 g Butter
- 75 ml Water
- 35 g plain flour
Beetroot Ketchup
- 100 g Whole Beetroot
- 40 g Diced Red Onion
- 1 pinch Carraway Seeds
- 60 ml Red/White Wine Vinegar
- 500 g Sugar
Instructions
Poached Beetroot Salad
- Mix equal parts of honey, Dijon mustard, cider vinegar, vegetable oil and a pinch of salt.
- Separately cook coloured baby beetroot in seasoned water, once soft rub off skin with a cloth and cut into wedges.
- Dress the salad leaves with a little honey missed with Arran mustard and toss through with the poached beetroot.
Gourgeres
- Heat the butter and water until the butter melts and add a pinch of salt, then add the plain flour and cook out for 4/5 minutes.
- Allow to cool in the pan on the side slightly, then beat in the goat cheese and parmesan until melted, then beat in the egg until you have a smooth paste.
- Allow to cool in the fridge for ease; this can be done the day before serving.
- When ready to serve spoon into a frier at 180 degrees Celsius or a small amount of oil on the hob. It will turn golden brown but still gooey in the centre.
Beetroot Ketchup
- Firstly, dice up the cooked beetroot and add to a pan with the onion and Caraway seeds and cook over a low heat until the onion softens.
- The next step is to add the vinegar and sugar and keep on a low heat until the liquid has reduced and looks shiny. This is now ready to blend in a food processor. It can be kept in the fridge until you are ready to serve.