




INGREDIENTS
Choux Pastry
50g butter
100ml water
100g flour
3 eggs
50g feta
5g beetroot powder
1 egg, whisked, additional for egg wash
1 tablespoon milk
Roast Beetroot
1 large red beetroot
Salt
To Serve
5g beetroot powder
40g smoked salmon, sliced
100g crème fraiche
100g baby rocket
METHOD
Choux Pastry
1. Place butter and water into saucepan on medium heat, Induction setting
5.
2. Increase heat to high, Induction setting 8 and bring to the boil. Once
boiling remove from the heat and add the flour and beetroot powder.
Beat to combine well, ensuring there are no lumps.
3. Return the saucepan to medium heat, Induction setting 4 and beat until
mixture comes together and starts to leave the sides of the pan.
4. Transfer to a bowl of an electric mixer with paddle attachment and beat
on medium speed until the dough is no longer hot but still warm
(1-2 minutes).
5. Add in eggs, one at a time then add the feta and continue to beat until
combined.
6. Transfer the mixture into a piping bag, fitted with a 2cm nozzle and
refrigerate to cool and stiffen.
7. Pre-heat Oven on Fan Plus at 190°C with Crisp function activated.
8. Line a Baking tray with baking paper. Pipe 2cm diameter rounds onto
the prepared tray, leaving about 3cm between each to allow for pastry
to puff and spread.
9. Brush the choux pastry lightly with egg wash and bake for 18-20 minutes
or until puffed and golden brown. Cool on a wire rack.
Beetroot
1. Wash the beetroot and wrap in aluminium foil. Pre-heat Oven on Fan
Plus at 160°C.
2. Place beetroot into Oven and roast for 1 hour or until soft.
3. Remove from the Oven, peel off skin and discard.
To serve
1. Thinly slice the roasted beetroot into thin wedges and season with salt
to taste.
2. Cut the gougéres in half and fill each with a slice of beetroot, smoked
salmon, a little crème fraiche and baby rocket.
APPLIANCE / FUNCTION

Michael Meredith
Michael Meredith is one of New Zealand’s most creative chefs, and owner of elite-degustation restaurant Merediths. Michael, who is Samoan born, has earned his stellar reputation following the award of a scholarship to the Culinary Institute of America-spending time in New York, Melbourne, Sydney and Auckland’s best and ultimately by opening his own restaurant Merediths in 2007. A slew of awards for the sophisticated and intimate Mt Eden restaurant followed including the 2008 Metro Best New Restaurant Award and 2009 Metro Audi Restaurant “Supreme Winner” Award, 2011 Cuisine NZ Restaurant of the Year Award, Outstanding Chef of the Year Awards