Pommes noisettes, goats' cheese and chicory salad recipe
To make the whipped goats’ cheese, place the goats’ cheese and cream in a bowl and season well with salt and white pepper. Use an electric hand-held whisk to beat the cheese until soft and combined. Mix in the lemon zest and chill in the fridge until ready to serve. To make the noisettes, peel and ball the potatoes using a 2.5cm/1in melon baller. It should make round 3–4 balls per potato, depending of the size of the potato. Place the balls in a saucepan of salted water. Bring to the boil and cook for around 8–10 minutes until tender. Do not let them get too soft as they should not lose their shape and go mushy. Drain the potatoes. Heat the butter in a frying pan over a medium heat. Once the butter is frothy, add the potato balls and cook for 10–15 minutes. Keep stirring and turning the potatoes over.Once the butter has turned brown and frothy, add the garlic, chilli flakes and honey and cook for another 5 minutes.Once the potatoes are golden all over and smell nutty, sprinkle with salt flakes and set aside. Keep warm. To make the shallots, heat the oil in a frying pan over a medium–high heat. Fry the shallots, cut-side down, until golden brown.Add the butter and herbs, then baste the shallots until softened but not mushy. Season well with salt and pepper. Keep warm. To make the salad, whisk together the mustard and vinegar with a large pinch of salt and pepper in a bowl. Slowly drizzle in the oil, while whisking constantly, to form a vinaigrette.When ready to serve, dress the chicory leaves with the vinaigrette. Serve the whipped goats’ cheese on a serving plate, surrounded by the chicory salad. Carefully tip the noisette balls on top with the butter from the pan and add the shallots. Garnish with the chopped thyme and lemon zest. To make the whipped goats’ cheese, place the goats’ cheese and cream in a bowl and season well with salt and white pepper. Use an electric hand-held whisk to beat the cheese until soft and combined. To make the whipped goats’ cheese, place the goats’ cheese and cream in a bowl and season well with salt and white pepper. Use an electric hand-held whisk to beat the cheese until soft and combined. Mix in the lemon zest and chill in the fridge until ready to serve. Mix in the lemon zest and chill in the fridge until ready to serve. To make the noisettes, peel and ball the potatoes using a 2.5cm/1in melon baller. It should make round 3–4 balls per potato, depending of the size of the potato. To make the noisettes, peel and ball the potatoes using a 2.5cm/1in melon baller. It should make round 3–4 balls per potato, depending of the size of the potato. Place the balls in a saucepan of salted water. Bring to the boil and cook for around 8–10 minutes until tender. Do not let them get too soft as they should not lose their shape and go mushy. Drain the potatoes. Place the balls in a saucepan of salted water. Bring to the boil and cook for around 8–10 minutes until tender. Do not let them get too soft as they should not lose their shape and go mushy. Drain the potatoes. Heat the butter in a frying pan over a medium heat. Once the butter is frothy, add the potato balls and cook for 10–15 minutes. Keep stirring and turning the potatoes over. Heat the butter in a frying pan over a medium heat. Once the butter is frothy, add the potato balls and cook for 10–15 minutes. Keep stirring and turning the potatoes over. Once the butter has turned brown and frothy, add the garlic, chilli flakes and honey and cook for another 5 minutes. Once the butter has turned brown and frothy, add the garlic, chilli flakes and honey and cook for another 5 minutes. Once the potatoes are golden all over and smell nutty, sprinkle with salt flakes and set aside. Keep warm. Once the potatoes are golden all over and smell nutty, sprinkle with salt flakes and set aside. Keep warm. To make the shallots, heat the oil in a frying pan over a medium–high heat. Fry the shallots, cut-side down, until golden brown. To make the shallots, heat the oil in a frying pan over a medium–high heat. Fry the shallots, cut-side down, until golden brown. Add the butter and herbs, then baste the shallots until softened but not mushy. Season well with salt and pepper. Keep warm. Add the butter and herbs, then baste the shallots until softened but not mushy. Season well with salt and pepper. Keep warm. To make the salad, whisk together the mustard and vinegar with a large pinch of salt and pepper in a bowl. Slowly drizzle in the oil, while whisking constantly, to form a vinaigrette. To make the salad, whisk together the mustard and vinegar with a large pinch of salt and pepper in a bowl. Slowly drizzle in the oil, while whisking constantly, to form a vinaigrette. When ready to serve, dress the chicory leaves with the vinaigrette. When ready to serve, dress the chicory leaves with the vinaigrette. Serve the whipped goats’ cheese on a serving plate, surrounded by the chicory salad. Carefully tip the noisette balls on top with the butter from the pan and add the shallots. Garnish with the chopped thyme and lemon zest. Serve the whipped goats’ cheese on a serving plate, surrounded by the chicory salad. Carefully tip the noisette balls on top with the butter from the pan and add the shallots. Garnish with the chopped thyme and lemon zest.