A Winter Recipe by Head Chef Cam Jones

MANCHEGO, PEAR PICCALILLI, PEPPER LEAF GOATS CHEESE MOUSSE, HAZELNUT, SOURDOUGH

By Head Chef Cam Jones 

Pairs wonderfully with the 2022 DHJ1 Single Plot Chardonnay

INGREDIENTS
Manchego
200g Manchego cheese

Pear Piccalilli
1 tbsp panch phoron (equal parts
nigella seeds, fennel seeds, cumin
seeds, fenugreek seeds)
½ tsp black mustard seed
½ tsp turmeric
30ml Extra virgin olive oil
1kg sliced pear flesh
A pinch of salt
200ml vinegar
100g sugar

Pepperleaf Goats Cheese Mousse
250g soft goats cheese
200ml cream
300ml milk
¼ tsp ground pepper
1 tsp xanthan gum
1 tbsp maltodextrin

Roasted Hazelnut
100g skinless hazelnuts

Sourdough Toast
1 loaf of day old sourdough
Olive oil
Sea salt

METHOD
Manchego
Take the rind off the cheese and dice into 1cm cube pieces. Blend the cubes in a food processor until “crumbly.”
Set aside in the fridge.

Pear Piccalilli
In a medium size pot lightly simmer panch phoron, black mustard seeds, turmeric and olive oil. Add pear and salt and cook until tender. Once tender, add vinegar and sugar and continue cooking until reduced by half.

Pepperleaf Goats Cheese Mousse
Blend all ingredients until smooth. In a mixing bowl whisk on high speed until peaks form (siphon gun can be
used for best results).

Roasted Hazelnut
Roast hazelnuts in a 160°C oven for 30-45 minutes or until lightly golden.

Sourdough Toast
Slice the sourdough as thin as possible. Place on a lined baking tray and brush lightly with olive oil and a sprinkle of sea salt. Cook in oven at 160°C for 20-30 minutes or until golden.

To Serve
Place 2 dessert spoons of Pear Piccalilli in the bottom of 4 bowls. Divide Manchego mixture into 4 and place on top of pear piccalilli. Add 4 dessert spoons of Goats Cheese. Finely grate hazelnut over Goats Cheese. Serve with sourdough toast on side. Enjoy.