TIME REQUIRED: 30 Minutes
INGREDIENTS:
480g goat cheese
20g spring onions – finely chopped
20g chopped hazelnuts
3g rosemary
20g fresh rosemary for the garnish
Salt and pepper to taste
FOR THE PEAR PUREE:
200g fresh pears
100ml fresh cream
5g Dijon mustard
20g sugar
A few drops of vinegar
FOR THE ONION MARMALADE:
250g chopped onions
500ml red wine
60g sugar
METHOD:
Mix the goat cheese with the chopped spring onions -add half of the chopped hazelnuts and 3g rosemary well to smooth dough. Add salt and pepper to taste. Take small portions and roll into about 40g weighing patties each.
Prepare the Pear Puree: Peel the pears. Cut it in quarters and remove the seeds. Keep cream on low heat in a non-stick pan. Add mustard, sugar, vinegar, salt and pepper to taste. Simmer pears in this liquid until soft. Blend the pears until smooth.
Prepare the Onion Marmalade: Simmer on low heat the chopped onions with the red wine and the sugar for about 10-15 minutes until the wine is reduced, and the onion is soft and nicely glazed. Add salt and pepper to taste.
Dust the goat cheese patties with little flour and fry in a non stick pan until slightly browned. Serve two patties per portion with one two tablespoons of onion marmalade. Garnish with a few pieces of the remaining hazelnuts and rosemary.
NOTE: The recipe is by Executive Chef Thomas Laberer, The Leela Kempinski, Mumbai