It's been a chilly start to the year, and sometimes all I want for supper is something easy that I can eat as I read in front of the fire.
This morning was market day in one of the local villages, and as I stocked up on bits and pieces for the weekend ahead, my eye was caught by the stall selling fresh cabécous, a type of local goats' cheese. My wife is passionate about the sharp cheeses, and would eat them by the handful if she could, but I usually prefer the Tomme d'Audrix made by my neighbour.
Today, however, with some eggs and potatoes to use up, the cabécous were perfect for a latke-inspired meal.
4 cabécous (any semi-firm goats' cheese will do in a pinch)
4 large potatoes
2 egg yolks
a bunch of fresh basil
salt and freshly ground pepper
1 tbsp olive oil
a pinch of fennel seed
1. Peel, wash and grate the potatoes. Mix with the egg yolks.
2. Finely chop 8 - 10 basil leaves and add to the potatoes. Season and mix well.
3. Form the mixture into 4 ‘cakes'. Heat the oil in a frying pan, then fry the cakes for 5 minutes on each side. Place on absorbent kitchen roll.
4. Place potato cakes on the grill pan, and top each with a Cabécou du Périgord goat's cheese. Grill until the cheese is lightly golden.
Serve garnished with the remaining basil and the fennel seeds.
Recipe via www.frenchgoatscheese.com.
This morning was market day in one of the local villages, and as I stocked up on bits and pieces for the weekend ahead, my eye was caught by the stall selling fresh cabécous, a type of local goats' cheese. My wife is passionate about the sharp cheeses, and would eat them by the handful if she could, but I usually prefer the Tomme d'Audrix made by my neighbour.
Today, however, with some eggs and potatoes to use up, the cabécous were perfect for a latke-inspired meal.
4 cabécous (any semi-firm goats' cheese will do in a pinch)
4 large potatoes
2 egg yolks
a bunch of fresh basil
salt and freshly ground pepper
1 tbsp olive oil
a pinch of fennel seed
1. Peel, wash and grate the potatoes. Mix with the egg yolks.
2. Finely chop 8 - 10 basil leaves and add to the potatoes. Season and mix well.
3. Form the mixture into 4 ‘cakes'. Heat the oil in a frying pan, then fry the cakes for 5 minutes on each side. Place on absorbent kitchen roll.
4. Place potato cakes on the grill pan, and top each with a Cabécou du Périgord goat's cheese. Grill until the cheese is lightly golden.
Serve garnished with the remaining basil and the fennel seeds.
Recipe via www.frenchgoatscheese.com.
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