Walnut crusted goat's cheese

Yield: 4 servings

Measure Ingredient
1 cup Roasted walnuts
¼ cup Bread crumbs
\N \N Essence
1 pounds Goat's cheese
4 tablespoons Minced shallots
2 teaspoons Minced garlic plus 1
\N \N Tablespoon
2 tablespoons Chopped chives
\N \N Seasoned flour
\N \N Egg wash, (1 egg mixed with
1 teaspoon Water)
¼ cup Plus 1 tablespoon olive oil
4 ounces Chorizo sausage, finely
\N \N Chopped
½ cup Minced onions
1 cup Blanched split peas
½ cup Peeled, seeded and chopped
\N \N Tomatoes
2 cups Veal reduction
2 teaspoons Chopped fresh thyme
1 teaspoon Finely chopped parsley

In a small food processor, pulse the walnuts until finely chopped.

Remove from the processor and turn into a mixing bowl. Stir the bread crumbs into the walnut mixture and season the mixture with Essence. In another mixing bowl, combine the Goat's cheese, 2 tablespoons shallots, 2 teaspoons garlic and chives together. Mix thoroughly. Season the mixture with salt and pepper. Form the mixture into 2-ounce cakes, about 1½ inches thick. Dredge the cakes in the seasoned flour. Dip each cake in the egg wash, letting the excess drip off. Dredge each cake in the walnut crust, coating each side completely. In a saute pan, heat 1 tablespoon of the olive oil. Add the chorizo and render for about 2 minutes. When the oil is hot, add the onions and saute for 1 minute. Stir in the remaining shallots, garlic and the split peas. Sauté for 1 minute. Season with salt and pepper. Stir in the tomatoes and veal stock. Bring the liquid to a boil and reduce to a simmer. Simmer the mixture for 6 to 8 minutes or until the peas are tender. Reseason if necessary. Stir in the thyme and parsley, right at the end. In a large saute pan, heat the remaining olive oil. When the oil is hot, but not smoking, pan-fry the cakes for about 2 minutes on each side, or until the cakes are crispy. Remove the cakes from the oil and drain on paper-lined plate. Season the cakes with Essence. Spoon the sauce in the center of each plate. Place two cakes in the center of the sauce. Garnish with parsley.

Yield: 4 appetizer servings


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