Macclesfield Express - - LEISURE - AN­DREW NUT­TER

Goats Cheese Pithivier

l Serves 4 A FAB­U­LOUS veg­e­tar­ian starter or per­fect as a light lunch.

This dish oozes with cheesy good­ness as you cut through the golden puff pas­try.

I use a full fat soft goats cheese called Rosary but al­ter­na­tively you could source out the pre-sliced goats cheese logs from your lo­cal su­per­mar­ket. In­gre­di­ents l 1 large bak­ing potato

l 4 leaves fresh basil l 4 tea­spoons mango chut­ney l 4 x 50g slices rosary or al­ter­na­tive goats cheese

l 200g puff pas­try

l 1 beaten egg to glaze To serve l Few mixed salad leaves l Mus­tard vinai­grette Method With the help of a cut­ter, cut the potato into a 7cm cylin­der and slice into four 1cm thick.

Place in a pan of wa­ter and sim­mer for ap­prox. five min­utes un­til al dente.

Re­fresh the potato un­der cold wa­ter then pat dry. Place on a tray then place a piece of basil on top of each one.

Spoon on a tea­spoon of chut­ney to each potato then place a slice of goats cheese on top the same size of di­am­e­ter as the potato.

Roll out the puff pas­try 3mm thick and cut into four rounds which are 13cm in di­am­e­ter.

Place a piece of pas­try over each goats cheese and wrap over to en­case and form a par­cel. Re­peat with re­main­ing three.

Lightly brush each par­cel with some beaten egg and score with a cock­tail stick. Bake in a hot oven, 180 de­grees cel­sius for 15 min­utes un­til golden. Serve straight away with some sea­sonal leaves and a pi­quant dress­ing.

Nut­ters Res­tau­rant, Eden­field Road,

Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

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