Aid Digestion and Fight Inflammation With This Goat Cheese, Tamarind and Coriander Seeds Dish

FOR THE WHIPPED GOAT CHEESE:

1. Break the goats cheese into rough pieces and blend in a food processor with vinegar and cream until smooth but being careful not to make warm, place in piping bag and keep at room temperature until needed.

FOR THE TAMARIND CHUTNEY:

1. Boil the water and use to soak the tamarind, make into a paste and remove any seeds.
2. Sweat onion and then add ginger, jaggery and caramelize.
3. Add vinegar and reduce to syrup, then add the tamarind and simmer until thickened.
4. Pass through fine sieve and chill until needed.

FOR THE CORIANDER SPONGE CRUTON:

1. Blend together the coriander seed, isomalt and flour, then add eggs, strain through a fine sieve, pour in to a cream whipper and charge with CO2. Pipe in to small plastic containers and microwave for 1 minute on full power until risen.
2. Remove and break into 2/3cm pieces.
3. When needed deep fry at 180 degrees for 30 seconds until lightly crispy on the outside then place in the oven for 3 minutes at 180 degrees ant make sure to keep on absorbant paper to soak up any oil.

TO SERVE:

1. To assemble, pipe goats cheese on to the plate and sprinkle the top with toasted coriander seeds, using a squeezy bottle, put generous sized dots of the tamarind chutney on the plate around the cheese.
2. Garnish the plate with 3 pieces of the sponge croutons and decorate with coriander shoots (which are easily grown at home taking around 10 days).