Croquette of golden cross cheese

Croquette of golden cross cheese

Head Chef Neal Birtwells' Croquette of golden cross cheese with honey soussed vegetable salad.

Preparation method

This dish is an ideal starter for a dinner party or could be made larger for a warm summer salad.


1. First make the beetroot press. (This can be done a day in advance).
2. Take the beetroot out of the packet and put any of the juices in a pan.
3. Add a squeeze of lemon juice and a tablespoon of castor sugar and warm on the stove until it becomes syrupy.
4. Remove from the heat and cool.
5. Slice the cooked beetroot thinly,
6. Cover a rectangular tray 4 inches by 6inches with cling film and cover the base with slices of beetroot ensuring there are no gaps.
7. Brush a little of the beetroot syrup onto it then add another layer of beetroot.
8. Repeat until all the beetroot is used.
9. Cover with cling film and place another tray on top then press with a weight for 2 hours.

To make the dressing:

1. Peel and dice the shallot, heat a little oil in a saucepan and cook the shallot slowly without colour until soft.
2. Add the lemon zest, thyme and vinegar and heat until it has reduced by ½.
3. Add the hone and the water and heat until it is warm, season with salt and pepper and set to one side.

Next prepare the goats cheese.
4. Take each log and cut the ends off then cut in half so you end up with 4 barrel shaped pieces.
Put the oat flakes and lavender into a pestle and mortar and bring to a crumb texture.
5. Beat an egg in a bowl and place some plain flour into a bowl.
6. Roll the cheese pieces in the flour to coat then place into the egg, remove from the egg and roll in the oat mix to coat all over.
7. Place on a baking sheet until needed.

Prepare the salad.

1. Bring a pan of water to the boil and add the prepared vegetables, cook until soft but with a slight crunch in the centre then lift out of the water and plunge into cold water with ice to stop them cooking any more.
2. When cold drain of and marinate in the honey dressing.

To serve.

1. Place the goat’s cheese into a hot oven and bake for 6 minutes to warm it through and crisp up the oat coating.
2. While it is cooking slice the beetroot press into rectangles and place one in the centre of each plate.
3. Place the warm goat’s cheese onto the press and spoon the vegetables around.
4. Spoon over any of the remaining dressing and garnish with chervil sprigs.



Four portions


  • 2* golden cross cheese logs. (found in all good cheese mongers).
  • 4oz oat flakes.
  • 5 pigeon livers.
  • 1 teaspoon dried lavendar.
  • To garnish
    Sprigs of fresh chervil.

For the dressing

  • 1 large shallot.
  • 1 teaspoon chopped thyme.
  • 2 tablespoons honey.
  • 1 tablespoon white wine vinegar.
  • 2 tablespoon water.
  • Grated rind of 1 lemon.

For the vegetable salad.

  • 8 baby carrots.
  • 8 baby turnips.
  • 8 baby leeks.
  • 8 baby beetroots.

(If you can not find baby vegetable then normal vegetables are fine just cut them down to size.

For the beetroot press.

  • 2 pkts of ready cooked beetroots (can be found in all good supermarkets).
  • Juice of 1 lemon.
  • 1 tablespoon castor sugar.



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