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As yacht chefs, we always have to think on our toes due to the fact that EVERYBODY’S palates, moods and/or diets change regularly. When it comes to charter, these changes occur very frequently, and more often than not, these changes will conflict with whatever prep you have been working on, or masterpieces you are minutes from finishing.
This is why you need a recipe like this, a “smoke and mirrors” recipe, as I like to call it. It speaks volumes with its depth of flavor, it’s a fun play on an Italian classic because of its practicality of being both vegetarian and healthy, and it only took you minutes to plate!
Roast the beets and lemons off before the charter commences (as this is the time consuming part) and then you have a tasty lil’ number up your sleeve should there be a unexpected last-minute change in menu or if you are just stumped for an idea. Enjoy.
Preheat the oven to 375 degree F.
Place the foil wrapped beets on an oven tray and roast for 2 hours, or until soft. (You can test this by piercing the beets with a thinly bladed knife or skewer.)
Zest the lemons and set zest aside until needed. Place the lemons on the oven tray with the beets and roast for 1 hour. Remove and allow to cool.
Remove beets from oven and allow to cool.
Under running water, use your fingertips to rub off the skin of each beet, and trim the tops and bottoms. , Wear gloves for this stage to prevent staining of hands and discard skin and trimmings.
Thinly slice the beets. Use a mandolin if your knife skills are a bit shaky. You are looking for the slices to be around 3 mm – 5 mm thick. Place beet rounds in a bowl of water until needed.
In a large mixing bowl, vigorously whip the goat cheese using a whisk. Once it has taken on a creamy texture, add the marscapone, and again, whip until a smooth creamy consistency is achieved.
Cut the roasted lemons and squeeze the juice into the cheese mixture, add the pepper, salt and kaffir lime spice and thyme leaves and lemon zest. Mix until all ingredients are incorporated evenly.
To plate this dish:
Dip the beet pieces in a bowl containing very warm chicken stock for 10 seconds (this is just to reconstitute the rounds a little and to season each piece) and then lay down three rounds per plate.
Using a small ice cream scoop, scoop a ball of cheese into the center of each beet round.
Using the same heating method, dip a second piece of beet for every piece already plated into the stock and place them on top of the cheese mixture.
Smooth the edges of the top beet piece so a seal is formed on each and every ravioli.
I served my ravioli with room temperature browned butter and a basil oil only to match my clients palate, however you could use pesto, salsa, balsamic or marinara. I also garnished with micro mint.
Mark Godbeer has been a yacht chef for more than 10 years. Contact him through chefmarkgodbeer.com.