Roast goats’ cheese log with spiced potato breads

Preparation time
overnight

Cooking time
30 mins to 1 hour

Serves
Serves 4

Dietary
Vegetarian

By Matt Tebbutt
From Saturday Kitchen

For the goats’ cheese log

  • 3 tbsp olive oil
  • 1 aubergine, thinly sliced lengthways
  • 1 tbsp balsamic vinegar
  • 1 tbsp red wine vinegar
  • 2 garlic cloves, crushed
  • 1 tsp finely chopped fresh thyme
  • 15g/½oz basil leaves
  • 1 tsp black sesame seeds
  • 1 tsp white sesame seeds
  • 150g/5½oz goats’ cheese log
  • salt and freshly ground black pepper

For the spiced potato breads

  • 700g/1lb 9oz flesh from baked potatoes
  • 50g/1¾oz butter, softened and cubed, plus extra for frying
  • 2 free-range egg yolks
  • ½ tsp baking powder
  • 90g/3¼oz plain flour, plus extra for dusting
  • 1 tbsp dukkah spice
  • 1 tbsp finely chopped fresh coriander

For the salad

  • 1 head yellow chicory, leaves separated and chopped
  • 1 head radicchio, leaves separated and chopped
  • 1 tbsp finely chopped corriander
  • 1 tbsp finely chopped basil
  • 1 tbsp finely chopped flatleaf parsley
  • 2 tbsp olive oil
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