Hazelnut-Crusted Goat Cheese with Orange Carrot Puree
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Ingredients
For the hazelnut-crusted goat cheese (4 servings):
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7 ounces (200g) fresh goat cheese
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1 teaspoon olive oil (or better, hazelnut oil)
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2 teaspoons honey
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1 pinch red chili (optional)
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Salt and pepper
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2 Tablespoons panko (breadcrumbs)
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2 Tablespoons ground hazelnuts
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2 large eggs
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3-4 Tablespoons vegetable oil, neutral in taste
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For the orange carrot puree:
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4 small carrots (about 7oz/200g), sliced
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u00bd orange, juice
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2 Tablespoons cru00e8me frau00eeche
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u00bc teaspoon ground cumin
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u00bc lime, to serve (optional)
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Salt and pepper
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Instructions
For the hazelnut-crusted goat cheese:
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In a bowl, mix the fresh goat cheese with the olive oil. Add honey, chili (if using), salt and pepper.
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Shape 4 cheese blocks, using a pastry ring or with your hands. Wrap them in cling film and place in the refrigerator for 30 minutes.
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Meanwhile, prepare 3 different bowls: one with the flour, one with the beaten egg mixture, one with the mixture of breadcrumbs and hazelnuts.
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Dip the goat cheese in each of the 3 bowls (following the following order 1/ flour, 2/ beaten eggs, 3/ breadcrumb mixture), covering all sides, then repeat the operation a second time.
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Heat the vegetable oil in a large skillet, then fry the goat cheese blocks on all sides until lightly colored. Wipe them off on paper towel and set aside.
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For the orange carrot puree:
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Cook carrots in a large volume of water (or steam them) until tender, about 15-20 minutes.
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Drain the carrots and mix them using a hand blender together with the cream and orange juice. Add the cumin, season with salt and pepper, and mix until silky smooth.
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Serve the goat cheese on a bed of orange puree and garnish with a few microgreens. Add a fresh squeeze of lime juice over the puree just before serving (optional).