The Gunshop Café is a home away from home for many located in West End – Brisbane’s cultural centre. A Vibrant spot with brick walls and rooftop beehives, serving creative food made with the best ingredients sourced directly from local markets. The café offers a relaxed environment filled with chatter and the enticing aromas of a busy kitchen.
Follow them at:
@thegunshopcafe
Pickled Beetroot and Pear on Quinoa & Soya Bruschetta
INGREDIENTS
- 1x Quinoa & Soya Loaf
- 250g Heirloom beetroots- pickled
- 1 x Corella pear – Batons
- 20g Flaked almonds
- 200g Goats Cheese
- 50ml cream
- Pinch of White Pepper
- 250g Sugar
- 250g Water
- 250g White vinegar
- 2 x Star Anise
- 1x Cinnamon Quill
- 1Ltr Raspberry Vinegar
- 500g Caster Sugar
- Pinch of red Shiso Micro Herbs
METHOD
Pickling liquid – Combine sugar, water & white vinegar in a heavy-based pot. Add Star Anise, Cinnamon, beetroots and cook until soft. Peel skins off of beetroot and allow to cool.
Goats cheese cream – Bring cheese come to room temperature. In a bar blender combine cheese, cream and white pepper. Blend until smooth & free of lumps.
Raspberry Glaze – In a large pot combine raspberry vinegar and sugar. Reduce until syrup consistency and mixture can coat the back of a spoon.
Assembly –Toast 2 slices of the single origin Quinoa & Soya bread. Spread goats cheese cream liberally on each slice and top with sliced pickled beetroots. Pour raspberry glaze over the top and sprinkle with flaked almonds. Top with thin batons of Corella pears and red Shiso micro herbs to garnish.
