Name: Pommes noisettes, whipped goats' cheese and chicory salad
Prep time: 30 min
Cook time: 1 h
Yield: Serves 2
Cuisine: British
Ingredients: 200g/7oz soft goats' cheese, rind removed; 75–100ml/2½–3½fl oz whipping cream; 1 lemon, zest only; salt and white pepper; 4 medium Maris Piper potatoes, peeled; 50–75g/1¾–2¾oz salted butter; 2 garlic cloves, thinly sliced; 1 tsp dried red chilli flakes; 2 tsp runny honey; sea salt flakes; 2 tbsp olive oil; 6 small round shallots, peeled and halved; 25g/1oz salted butter; 2–3 fresh thyme sprigs; 2–3 fresh rosemary sprigs; salt and freshly ground black pepper; 1 tsp Dijon mustard; 2 tsp white wine vinegar; 3–4 tbsp olive oil; 2 heads chicory, leaves separated; salt and freshly ground black pepper; 1 tsp chopped fresh lemon thyme; 1 lemon, zest only; sea salt flakes

Pommes noisettes, whipped goats' cheese and chicory salad

Prepare: less than 30 mins
Cook: 30 mins to 1 hour
Serve: Serves 2
Dietary: Egg-free Nut-free Vegetarian

Crispy potato balls served with whipped goat's cheese and roasted shallots. These potatoes could take your roast to the next level.

By Poppy O'Toole

From Saturday Kitchen

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Ingredients

For the whipped goats' cheese

200g/7oz soft goats' cheese, rind removed
75–100ml/2½–3½fl oz whipping cream
1 lemon, zest only
salt and white pepper

For the pommes noisettes

4 medium Maris Piper potatoes, peeled
50–75g/1¾–2¾oz salted butter
2 garlic cloves, thinly sliced
1 tsp dried red chilli flakes
2 tsp runny honey
sea salt flakes

For the shallots

2 tbsp olive oil
6 small round shallots, peeled and halved
25g/1oz salted butter
2–3 fresh thyme sprigs
2–3 fresh rosemary sprigs
salt and freshly ground black pepper

For the salad

1 tsp Dijon mustard
2 tsp white wine vinegar
3–4 tbsp olive oil
2 heads chicory, leaves separated
salt and freshly ground black pepper

To serve

1 tsp chopped fresh lemon thyme
1 lemon, zest only
sea salt flakes

Method

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.

Pommes noisettes, whipped goats' cheese and chicory salad