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.