Salade de chèvre chaud (Goat’s milk cheese salad)

Fairlady
5 servings
Rate this recipe
Dairy

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (19)

1.00 sheet phyllo pastry
40.00 g butter — melted
2.00 eggs
250.00 ml wine — white
7.00 g fresh mixed herbs — finely chopped
250.00 ml flour — cake
100.00 g goat's milk cheese — gotino, cubed
flour — for dusting
TAPENADE
200.00 g olives — black, pitted
50.00 ml fresh chillies — 573
6.00 anchovy fillets
45.00 ml capers
lemon juice — fresh
salt and freshly ground black pepper
SALAD
salad greens
1.00 eggs — hard-boiled, finely chopped
fresh chives — finely chopped, to garnish
carrots — chopped
1.00 lemon — cut into wedges
Tap for ingredients
Tap for ingredients

Method:

Cut phyllo pastry into 4 squares for each basket. Brush with melted butter and line muffin pans to shape.
Bake for 10 minutes at 180 ºC. Set aside.
Combine eggs, wine, herbs and cake flour to form a batter. You may need a little water if it’s too thick. Toss cubed cheese in batter and then dust with flour. Deep fry until crisp and golden.
TAPENADE: Combine all ingredients in a food processor to make a thick paste. Pass through a sieve and refrigerate.
TO ASSEMBLE: Arrange dressed salad leaves and herbs on a plate. Spoon tapenade next to phyllo baskets filled with piping hot crispy cheese. Garnish with finely chopped egg, chives, carrot and a lemon wedge.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.