Light the charcoal and heat the YAKINIKU® to a temperature of 60°C and place the extra raised grid on the grill gid. Add the smokewood and Fire herbs using the woodchipper. Now place the goat cheese on a plate on the extra raised grid and smoke for one hour.
Meanwhile, cut the tomatoes into different shapes and sizes and make the dressing. Mix the olive oil with some lemon zest, juice, Japanese Szechuan Pepper and Japanese Smoked Salt. Afterwards, mix the tomatoes in the obtained dressing.
Mix the smoked goat cheese with ricotta and cream until there are no lumps left and then put the mixture in a piping bag. Finally, place the tomatoes on a plate, add some shallots, watercress and the smoked goat cheese cream. Garnish with Japanese Szechuan Pepper and serve.
DID YOU KNOW?
Goat cheese is a broad term for all cheeses made from goat's milk; compared to standard cheese, usually made from cow's milk, goat cheese is softer and spicier. Make sure you take a soft goat cheese, as it will become a cream.