The delightful combination of crispy potato balls, creamy whipped goat’s cheese, and the subtle bitterness of chicory salad. Roasted shallots add a touch of sweetness, elevating this dish to a culinary masterpiece. It’s a symphony of textures and flavours that will tantalise your taste buds.
less than 30 mins
30 mins to 1 hour
Serves 2
Egg-freeNut-freeVegetarian
By Poppy O’Toole
From Saturday Kitchen
The Nutri-Score for this recipe is C. This indicates a moderately healthy dish. The positive factors include the use of fresh vegetables (chicory) and the presence of protein from the goat’s cheese. The recipe contains moderate levels of fat and sugar from the butter, honey and cheese, which contribute to lowering the score. This Nutri-Score has been automatically calculated from the ingredients and serves only as a guide.
Equipment
Ingredients
For the Whipped Goats’ Cheese:
- soft goats’ cheese, rind removed 200g/7oz
- whipping cream 75–100ml/2½–3½fl oz
- lemon, zest only 1
- salt and white pepper
For the Pommes Noisettes:
- maris piper potatoes, peeled 4 medium
- salted butter 50–75g/1¾–2¾oz
- garlic cloves, thinly sliced 2
- dried red chilli flakes 1 tsp
- runny honey 2 tsp
- sea salt flakes
For the Shallots:
- olive oil 2 tbsp
- small round shallots, peeled and halved 6
- salted butter 25g/1oz
- fresh thyme sprigs 2–3
- fresh rosemary sprigs 2–3
- salt and freshly ground black pepper
For the Salad:
- dijon mustard 1 tsp
- white wine vinegar 2 tsp
- olive oil 3–4 tbsp
- chicory, leaves separated 2 heads
- salt and freshly ground black pepper
To Serve:
- chopped fresh lemon thyme 1 tsp
- lemon, zest only 1
- sea salt flakes
Method
1. Prepare the Whipped Goats’ Cheese
- Begin by combining the goats’ cheese and cream in a mixing bowl. Season generously with salt and white pepper to enhance the flavours.
- Employ an electric hand-held whisk to beat the cheese and cream until the mixture achieves a soft and fully combined consistency. This process incorporates air, resulting in a light and airy texture.
- Gently mix in the lemon zest. The lemon zest adds a bright, citrusy note that complements the richness of the goat’s cheese.
- Cover the bowl and chill in the fridge until you are ready to serve. Chilling allows the flavours to meld and the cheese to firm up slightly, making it easier to handle.
2. Craft the Pommes Noisettes
- Peel the potatoes and, using a 2.5cm/1in melon baller, carefully scoop out small, round balls. Aim to create approximately 3–4 balls per potato, adjusting based on the potato’s size. The goal is to achieve uniform, bite-sized pieces that cook evenly.
- Place the potato balls in a saucepan and cover them with salted water. The salt seasons the potatoes from the inside out and helps them retain their shape during cooking.
- Bring the water to a boil and cook the potatoes for about 8–10 minutes, or until they are tender but still firm. Ensure you do not overcook them, as they should maintain their shape and avoid becoming mushy.
- Once cooked, drain the potatoes thoroughly. Removing excess water is crucial for achieving crispy pommes noisettes.
3. Fry the Potato Balls
- In a frying pan, melt the butter over a medium heat. Allow the butter to heat up until it becomes frothy, which indicates it is ready for cooking.
- Add the potato balls to the pan and cook for 10–15 minutes, stirring and turning them frequently to ensure even browning on all sides. This process allows the potatoes to develop a golden-brown colour and a crispy exterior.
- Once the butter has turned brown and emits a nutty aroma, incorporate the garlic, chilli flakes, and honey. Continue to cook for an additional 5 minutes, allowing the flavours to meld together and coat the potatoes evenly.
- When the potatoes are golden all over and smell nutty, sprinkle them with sea salt flakes to enhance their flavour. Set aside and keep warm until serving.
4. Prepare the Shallots
- Heat the olive oil in a frying pan over a medium-high heat. The higher heat helps to caramelise the shallots, bringing out their sweetness.
- Add the shallots to the pan, cut-side down, and fry until they turn golden brown. This caramelisation process enhances their natural sugars and adds depth of flavour.
- Incorporate the butter and herbs into the pan. Baste the shallots with the melted butter and herbs until they soften but retain their shape. The herbs infuse the shallots with aromatic notes, complementing their sweetness.
- Season the shallots generously with salt and pepper to taste. Keep warm until serving.
5. Construct the Salad
- In a bowl, whisk together the mustard and vinegar. Season with a generous pinch of salt and pepper to create a balanced base for the vinaigrette.
- Slowly drizzle in the olive oil while whisking continuously. This emulsifies the mixture, creating a smooth and creamy vinaigrette.
- When ready to serve, dress the chicory leaves with the vinaigrette, ensuring each leaf is lightly coated.
6. Assemble and Serve
- Spread the whipped goats’ cheese on a serving plate, creating a bed for the remaining components.
- Arrange the dressed chicory salad around the goats’ cheese, adding a touch of bitterness and freshness to the dish.
- Carefully place the noisette balls on top of the goats’ cheese, drizzling them with the remaining butter from the pan to enhance their richness.
- Add the caramelised shallots, distributing them evenly across the dish to provide pops of sweetness and texture.
- Garnish with the chopped thyme and lemon zest to add a final burst of flavour and visual appeal.
Suggested Wine Pairing
Majestic: Definition Sauvignon Blanc Marlborough
This crisp Sauvignon Blanc from Marlborough boasts vibrant citrus and tropical fruit notes, with a refreshing acidity that cuts through the richness of the goat’s cheese and complements the slight bitterness of the chicory. Its herbaceous undertones enhance the thyme garnish and earthy potato flavours.
Tesco: Finest* Pinot Grigio
A light and elegant Pinot Grigio with delicate floral aromas and a subtle pear flavour. Its dry finish and refreshing acidity make it a great match for the creamy goat’s cheese and potato elements, while its delicate fruitiness will not overpower the salad’s subtle flavours.
Sainsbury’s: Taste the Difference White Burgundy
This Chardonnay offers a rich and complex flavour profile with notes of citrus, apple, and a hint of oak. Its creamy texture and balanced acidity pair beautifully with the goat’s cheese, shallots and potatoes, while its elegant minerality complements the salad’s fresh, clean flavours. This wine is a great choice for a more indulgent experience. The rounded mouthfeel of the wine is echoed in the roundness of the pommes noisettes.
What Can You Serve With This?
- Grilled Chicken: The lightness of grilled chicken provides a great counterpoint to the richness of the cheese and the earthiness of the potatoes.
- Roasted Vegetables: A medley of roasted vegetables, such as bell peppers, courgettes, and red onions, can add more colour and nutrients to the meal.
- Crusty Bread: Serve with a slice of crusty bread to mop up all the delicious sauces and vinaigrette.
- Green Salad: A simple green salad with a light vinaigrette can complement the chicory salad and provide a refreshing contrast.
Nutri-Score Health Check
The Nutri-Score for this recipe is C. This indicates a moderately healthy dish. The positive factors include the use of fresh vegetables (chicory) and the presence of protein from the goat’s cheese. The recipe contains moderate levels of fat and sugar from the butter, honey and cheese, which contribute to lowering the score. This Nutri-Score has been automatically calculated from the ingredients and serves only as a guide.
Recipe FAQ
- Can I use a different type of cheese? You can substitute the goat’s cheese with cream cheese or ricotta for a milder flavour.
- Can I use different herbs? Feel free to experiment with other herbs such as chives or parsley to suit your taste.
- Can I make this dish ahead of time? The whipped goat’s cheese and shallots can be prepared in advance, but the pommes noisettes and salad are best served fresh.
- What can I use instead of shallots? Red onion or spring onions can be used as a substitute for shallots.
- Is this recipe suitable for vegans? No, this recipe contains goat’s cheese and butter, which are not suitable for vegans.
- Can I use other types of potatoes? Yes, you can use other types of potatoes such as Yukon Gold or Desiree.
- How can I make the potatoes crispier? Ensure the potatoes are dry before frying and do not overcrowd the pan.
Storing FAQ
- How long can I store the whipped goat’s cheese in the fridge? The whipped goat’s cheese can be stored in the fridge for up to 3 days.
- Can I freeze the pommes noisettes? It is not recommended to freeze the pommes noisettes as they may lose their texture.
- How should I store the chicory salad? The chicory salad is best served fresh, but any leftovers can be stored in an airtight container in the fridge for up to 1 day.
Reheating FAQ
- Can I reheat the pommes noisettes? The pommes noisettes can be reheated in a frying pan or in the oven to restore their crispiness.
