Parmesan Crusted Goat's Cheese with Basil Oil

I don't often make savoury food, but here we go. I made this as a starter and it goes perfectly with a few slices of bread- you could also have it with crackers, but you wouldn't want it alone. It's a lovely way to eat goat's cheese, and great as an appetiser or fancy snack.

The recipe is from Annie's Eats.

Parmesan-Crusted Goat’s Cheese & Basil Oil

Serves 4

Ingredients:

For the Goat’s Cheese

55g parmesan

30g bread crumbs, toasted lightly until crunchy(1/4 cup)

1 clove garlic

¼ tsp salt  (plus extra, to taste)

115g goat’s cheese (firm but malleable)

pepper

For the Basil Oil

¼ cup fresh basil leaves

1 clove garlic

60ml extra virgin olive oil (1/4 cup)

Method:

1. In a small food processor, grind the parmesan until fine and add the bread crumbs, blending until the mixture is very fine and the breadcrumbs are evenly incorporated. Transfer to a shallow bowl or plate.

2. Crush the garlic for the goat’s cheese and, using a fork or sharp knife, mash in the salt to form a paste. In a small bowl, break up the goat’s cheese and mix in the garlic paste, seasoning with salt and pepper to taste.

3. Once the salt, pepper and garlic have been well incorporated in the goat’s cheese, shape the mixture into four balls of even size. Roll the balls in the parmesan-breadcrumb mixture to coat the exterior completely. If preparing ahead, wrap in cling film and refrigerate.

4. For the basil oil, place the basil leaves into a small saucepan of boiling water and leave to boil for 30 seconds. Drain and rinse the leaves with cold water before drying with kitchen paper. In a food processor, blend the basil leaves and garlic and gradually add the olive oil, continuing to blend. Strain the oil through a fine mesh sieve to get rid of large pieces of basil. Pour the thin, strained oil onto serving plates around the goat’s cheese pieces. Serve with bread. 

Asian Pancakes

I wasn't sure about these pancakes at first, as they are considerably thicker than the ones you generally get from Chinese restaurants and take-outs. However, I had these with the  Asian- Inspired Crispy Chicken Salad with Pancakes and they worked really well. This recipe is from Ken Hom, but I found it from this blog.

Asian Pancakes

Makes 18

Ingredients:
275g plain flour
250ml hot water
2tbsp sesame oil

Method:
1. Mix the flour and water together in a bowl, adding more water if the mixture seems too dry.

2. Knead the dough on a flour-dusted work surface for about 8 minutes, or until the dough is smooth and return to the bowl, covered with a damp tea towel to rest for 30 minutes.

3. Knead the dough for another 5 minutes. Roll into an 18 inch log and cut into inch-wide pieces to form 18 blobs.

4. Shape the pieces into balls and dip one side of half the pieces into the sesame oil, then pair up and sandwich the dry and oily blobs together, oily-side in and press together so there are 9 pieces in total. Roll the pieces into 6 inch diameter discs and dry-fry over a low flame for 1-2 minutes, or until the pancakes seem dry.

5. Once the pancakes are cooked and cooled, peel the pairs apart and reheat in the microwave for about 10 seconds on full power.

Asian- Inspired Crispy Chicken Salad with Pancakes

This recipe is so amazing- somehow, leftover chicken seems to be transformed into crispy duck. I have actually been waiting for over a year to make this, ever since I saw Jamie do it last Christmas, and I'm so glad I finally got round to it.

I wasn't sure this would be enough for a main course, but as long as you use a fair amount of chicken, you won't feel like you're eating just a salad. Apart from the volume of chicken, I think the range of flavours also contribute to making this a more substantial dinner- the dressing is really packed full of flavour, and the pomegranate seeds, mint, cashews and cranberries add little packets of extra taste (and texture) throughout.

This works well served with pancakes- the recipe is included in a separate post. The dressing makes quite a lot- enough for at least 12 people, so freeze it for the next time you want to make this (because there will be a next time).

Asian Inspired Crispy Chicken Salad with Pancakes

Serves 4

Ingredients: 

4 handfuls brown cooked chicken meat

1 large handful cashew nuts

1 large handful dried cranberries

2tsp five spice

1 bunch fresh mint leaves

1 bunch fresh coriander leaves

mixed salad leaves

1tbsp runny honey

1 red chilli, deseeded and finely sliced 

Dressing:

1 clementine’s juice

1 lime’s juice

1 pomegranate

½ red onion, peeled and coarsely grated

extra virgin olive oil

1tbsp soy sauce

1tsp sesame oil

1-2 inches fresh ginger, peeled and coarsely grated

Method:

1. For the dressing, squeeze  the clementine and lime juice and the juice of half the pomegranate into a bowl. Add the onion and extra virgin olive oil to taste- the ratio should be about 1:3 acid to oil. Stir in the soy sauce and sesame oil and the juice from the ginger- discard the pulp.

2. Shred the chicken meat and add to a dry frying pan over a medium heat, then add the cashew nuts, cranberries and five spice. Shake the pan occasionally as it cooks.

3. Put the salad leaves, mint and most of the coriander into a salad bowl and dress with enough of the dressing to lightly coat.

4. Once the chicken has heated through, add the honey and increase the heat. Continue cooking for a couple of minutes to crispen- up.

5. Toss about half the chicken through the salad and sprinkle the pomegranate seeds from the other half and the chilli over the salad. Serve the rest of the chicken, coriander and some of the dressing individually, alongside the salad with the pancakes.