Recipe of the week - Baked Goats Cheese with an Almond Crust

October 20, 2014 by Chef Justin from Justin's Food Company

Baked Goats Cheese with an Almond Crust, Roasted Beets and Basil Oil

This week I would like to share with you a simple but tasty recipe that's great for a starter at a dinner party or equally just as good on any given evening.

You will need (Serves 2):

- 2x 150g goats cheese logs (the type with the wax skin)
- 200g ground almonds
- 100g flaked almonds
- 200g diced beetroot (I cooked my beets from raw then roasted with a little balsamic but don't worry using the cooked/peeled version works well also just add a splash of balsamic)
- 2 handfuls of washed watercress
- 150g basil
- 75ml extra virgin or rapeseed oil
- 1x egg (beaten)
- 100g plain flour
- Approx 1 litre of ice cold water
- Splash of balsamic vinegar
- Salt and pepper to season

And the method behind the madness...

- Basil oil:

• Start off by making your basil oil as this needs to stand for around 30 minutes
• Blanch basil in a medium saucepan of boiling water for 8 seconds. Drain and plunge into the bowl of ice cold water then take out and dry with paper towels
• Transfer the basil to the blender. Add oil, and purée until smooth, transfer to a bowl and season with a pinch of salt and black pepper
• Leave to stand for 20/30 minutes before using.

- Preheat oven to 200c or gas mark 5

- Coating and cutting the goats cheese:

• Using 3 separate bowls you need to then prepare the pané components (in English this means to coat in breadcrumbs) in the first bowl you will need flour, second bowl beaten egg and third bowl the ground and flaked almonds (mixed up).
• Cut the wax off each end of your goats cheese logs and then cut each one in half leaving you with 4 pieces.
• Roll each piece in the flour, shake off any excess, then dip into the beaten egg making sure to coat all the way around, shake off any excess egg then drop into the almond mixture making sure to completely coat your cheese.
• Time to bake, place your logs onto a none stick tray then place into your preheated oven for 8/10 minutes or until golden brown in colour, the cheese inside will be soft and slightly melted (these can also be deep fried in hot oil at 180c for 3/5 minutes)
• Carefully place your cheese onto your chosen plates (2 per person) arrange your beetroot and watercress then drizzle with basil oil (please feel free to copy the presentation in this picture or have some fun playing around with this yummy dish!

Next week I will share with you a festive Halloween recipe.

Should you wish to enquire more about my catering for all types of events and parties (tea and dinner), please contact me directly on 07772 508298 or visit my Facebook page!