If you prefer to bake the goat's cheese, simply cook it a pre-heated oven (180°C/Gas 4) for another 5-10 minutes - until warmed through and soft. We use a rectangular silicone mould to make the panna cotta in, which are available from both catering shops and online.


  • 25 g (1oz) fresh white breadcrumbs
  • 1 tblsp finely chopped fresh flat-leaf parsley
  • 1 tsp toasted pine nuts, finely chopped
  • 1 tsp sesame seeds
  • sea salt and freshly ground black pepper
  • 1 egg
  • 25 g (1oz) plain flour
  • 150 g (5oz) log of corleggy or ryefield goat’s cheese (cut into 4 slices)
  • groundnut oil, for deep-frying
  • 12 slices beetroot carpaccio (page 236)
  • basil purée, to serve
  • fresh affilia cress, to garnish
  • fresh pea shoots, to garnish
  • fresh mixed micro salad, to garnish
  • 2 large raw beetroot
  • 450 ml (3/4 pint) red wine
  • 100 ml (3.5 fl oz) ruby red port
  • 2 tblsp crème de cassis (optional)
  • 225 g (8oz) raw beetroot
  • 1 tblsp agar agar powder
  • 300 ml (1/2 pint) cream
  • 100 g (4oz) soft goat’s cheese (no rind)
  • sea salt and freshly ground black pepper


  • To make the beetroot panna cotta, place the beetroot in a pan, cover with water and bring to the boil over a medium heat. Reduce the heat, cover with a lid and simmer for 30–40 minutes, until completely tender when pierced with a knife. Drain and leave to cool, then peel and roughly chop the flesh. Place in a food processor and blend to a purée – you’ll need 50g (2oz) for the panna cotta; place the rest in a small squeezy bottle to use as a garnish.
  • Dissolve the agar agar in 4 tablespoons of cold water in a small pan, whisking continuously. Bring it to the boil, then reduce the heat and simmer for 1 minute, until dissolved. Remove from the heat and leave to cool a little.
  • Place the cream in a heavy-based pan and bring to the boil, then remove from the heat. Whisk the cooled agar agar mixture into the cream. Stir in 50g (2oz) of the beetroot purée, then beat in the goat’s cheese until evenly combined. Season to taste and place in 4 x 120ml (4fl oz) dariole moulds that are base-lined with parchment paper. Leave in the fridge for 2–3 hours to set, or you can make them the day before and leave overnight.
  • To prepare the crispy goat’s cheese, mix the breadcrumbs with the parsley, chopped nuts and sesame seeds in a shallow dish. Season to taste. In a separate dish, beat the egg and season lightly. Season the flour and place in another shallow dish. Lightly coat the goat’s cheese in the seasoned flour, then dip each slice into the beaten egg, gently shaking off any excess. Place in the breadcrumb mixture so that it is completely coated. Place on a flat tray lined with parchment paper in the fridge for at least 30 minutes (or overnight covered with clingfilm is fine) to firm up.
  • Preheat the oven to 180°C (350°F/gas mark 4).
  • Heat the oil in a deep-sided pan or deep-fat fryer to 180°C (350°F) and cook the breaded goat’s cheese for 1–2 minutes, until golden brown. Carefully remove from the oil and transfer to a plate lined with kitchen paper to drain off any excess oil. Arrange on a baking sheet and place in the oven for another 3–4 minutes, until heated through but still holding their shape.
  • To serve, dip the panna cotta moulds in just-boiled water for 5–10 seconds, then carefully invert the panna cotta onto the plates. Add 3 slices of the beetroot carpaccio to each plate. Put a dot of the beetroot purée on the plate to prevent the crispy goat’s cheese from slipping, then place on top. Garnish with the rest of the beetroot purée and the basil purée. Scatter over the affilia cress, pea shoots and mixed micro salad.


  • To prepare the beets, it’s best to put a pair of gloves on, otherwise you will stain your hands. Trim the tops off the beets and then peel. Using a mandolin, carefully slice each beetroot as thinly as possible. You’ll need 24 even-sized slices for this recipe in total. Stamp out the slices with a 3.5cm (1 1/4in) straight-sided cutter.
  • Place the wine in a pan with the port and crème de cassis, if using. Bring to the boil, then add the thinly sliced beetroot and cook for 8–10 minutes, until just cooked through. Drain well and dry with kitchen paper. Use as required.

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