Breading the Cheese - Keeping It and the Chef Happy

Today I received an inspiring message from L.M. with a logical question about frying the goat...er...cheese that is and keeping it and the chef happy.

Ever try to get experimental and fry any cheese without breading or battering it? I did. Once. So did L.M. - what a mess.

And that's what the breaded and egged part does besides offering the crunch - keeps the cheese contained and the chef happy. Ok. There's breading (that falls off and gets frustrating) and then there's breading - that stays put, where it is supposed to and do its job of protecting the cheese whilst letting it melt, just everso little.

So, how? Easy (as everything is once you know a few tricks, yes?). Let's do fried goat cheese.

Heat the oil hot enough to make a bread cube dance and sizzle happily around the pan (use enough oil to come about half way up the cheese).

1. Set out 2 deep plates (soup plates) and one small flat plate.

2. Nearest the frying pan is the deep plate with a generous amount of fresh, fine bread crumbs, next to that, the beaten egg, then furthest away is the small plate with a few spoons of flour (that's the secret tip part). Everything all in a row.

3. Pat the not too thick slice of goat cheese into the flour. Both sides and all around the edge. This step you only do once per cheese. The flour helps make the egg adhere better to whatever, in this case, the cheese. Or perhaps it just slows down the run of the egg.

4. Now you have to move quickly. Dip the cheese into the egg on both sides and a quick roll around the edges - then immediately into the bread crumbs - and repeat with the egg, then bread crumbs again. Doing this twice insures a nice crust. Just the way you want it. Don't think much about it - just do it, making sure any holes in the crust get an extra pat of bread crumbs. I only use three fingers for this.

5. Immediately into the hot oil, then do the next. There is no such thing as pre-breading cheese - just quick, quick one, then the other.

Depending on how compact the cheese is, how thick the slice and how hot the oil, it probably won't take more than 30-45 seconds for a beautiful, golden colour. Use two spatulas to turn. One to lift under it, the other to help hold it a split second while you turn it. Avoids splattering and is gentler and quicker. Drain on kitchen paper and serve immediately...usually on a bed of a perky looking salad such as rucula (rocket) or friseé (Belgian endive?). Here's a link to the recipe for the second photo: Fried Goat Cheese with Apple and Walnuts

Gorgeous and golden with the center JUST starting to ooze. Garanteed happy cheese. And chef!

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My menu today inspired by L.M.'s timely question:
Chervil and Chive Herb Soup
Fried Goat Cheese on Rucula with Sweet Sour Vinaigrette (apple/pear syrup, rice vinegar and nut oil - herbsalt/pepper)
Giant Prawns with Garlic and Basil Oil Dip

All done under 30 minutes. ;>D

Crown Roast - Picture Perfect

Have you ever had a nice old fashioned crown of ribs roast? I hadn't, which is why I organized this year's Easter dinner at Can Roig - one of our gourmet restaurants out in Cap i Corp, just in view of the sea. I felt it was time I experience this classic roast.

The chef, Juan, schooled in one of the top schools in Barcelona liked the idea when I spoke to him some weeks ago. And just to be certain, I downloaded three photos - each a variation on the theme. I am sure he enjoyed doing something different and off his menu.

I find this photo stunning but it doesn't quite do justice to what is now very past tense.

"Unfortunately" explained the waiter, "we couldn't find a bigger lamb, so instead of filled with vegetables, we present it this way. We hope this is no problem?"Of course it wasn't.

The crown was resting on four good sized medallions taken from the leg cut and deboned. There was also wild asparagus and broccoli. The center bouquet is mint, rosemary and sage flowers...the white you see are the paper cuffs, hand made. Obviously, he did not have them on hand...because this concept of serving lamb is definitely not a Spanish thing to do. Definitely an exception, much appreciated though.

By the way, did I mention it was one of the most delicious meals we've had in a very long time? Need I say the lamb was tender and flavourful, the roast vegetables a delight? There was also a side bowl of superb classic brown sauce (oh thank goddess, we've been spared the obligatory English mint sauce!). Lemon sorbet with Cava (Spanish champagne) was the perfect closure to a very memorable meal.

Divine dining, we did. Very repeatable.