Cooking Index - Cooking Recipes & IdeasWalnut Crusted Goat's Cheese Recipe - Cooking Index

Walnut Crusted Goat's Cheese

Type: Cheese
Courses: Starters and appetizers
Serves: 4 people

Recipe Ingredients

1 cup 237mlRoasted walnuts
1/4 cup 36g / 1.3ozBread crumbs
  Emeril's Essence - see * Note
1 lb 454g / 16ozGoat's cheese
4 tablespoons 60mlMinced shallots
2 teaspoons 10mlMinced garlic - plus
1 tablespoon 15mlMinced garlic
2 tablespoons 30mlChopped chives
  Salt - to taste
  Freshly-ground black pepper - to taste
  Seasoned flour
1   Egg - mixed with
1 teaspoon 5mlWater - for egg wash
1/4 cup 59mlOlive oil - plus
1 tablespoon 15mlOlive oil
4 oz 113gChorizo sausage - finely chopped
1/2 cup 31g / 1.1ozMinced onions
1 cup 237mlBlanched split peas
1/2 cup 31g / 1.1ozPeeled, seeded and chopped tomatoes
2 cups 474mlVeal reduction
2 teaspoons 10mlChopped fresh thyme
1 teaspoon 5mlFinely-chopped parsley

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

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 Emeril's 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 1 1/2 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. Saute 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.

This recipe yields 4 appetizer servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A62 broadcast 10-17-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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