Rondelettes de Chevre Chaudes
Courtesy of Chef Rudy Beltranprats Le Jardin du Roi’s
(Pan sauteed goat cheese, caramelized red onion, home- made potato chips drizzled with honey)
Goat Cheese – 8 oz. log
Red Onion – 2 onions, sliced thinly
Sugar – 2 Tbsp.
1 Cup All Purpose Flour
1 Egg – beaten well and mixed with 1 Tb. water
Potatoes – 2 large, washed and peeled
Oil for frying – approximately 2 cups
Honey – 1/2 cup or as desiredSlice Red Onion and place in saute pan with sugar and cook down. Place the egg and water in a bowl and whisk. Place flour in a bowl enough to coat the goat cheese. Peel and thinly slice potatoes. Heat oil in a pan and place a few sliced potatoes in at a time till they brown a little. Take out and place on paper towels to drain oil from them. Slice goat cheese, and then round them into balls (a little less than the size of a golf ball). Dip in the egg and then dip into the flour to coat the goat cheese. Place on a plate and put into the fridge for 15 mins. Heat oil in a saute pan. Place the goat cheese in a few at a time. Turn them till they brown a little; then take out and drain onto a paper towel. Drizzle a little honey onto a plate. Place three of the goat cheese balls on the plate. Add a little of the red onion confit and a few of the potato chips.
Peter recommends:
Chateau Lartreaux Bordeaux 2005–Smooth Merlot fruit with long lingering finish.
