Compotée de tomates cerise et roquette, croquette de chèvre frais au romarin
Serves 6 | Preparation: 30 minutes | Cook 25 min
3 tbsp | 45 ml olive oil
1 lb 2 oz | 500 g red onions, finely sliced
Salt and ground white pepper
4 ¼ oz | 120 g cherry tomatoes
1 x 7 ½ oz | 210 g goat cheese log
½ cup | 50 g all-purpose (plain) flour
2 eggs, beaten
1 cup | 120 g bread-crumbs
6 small sprigs Rosemary
2 cups loosely packed | 120 g arugula (rocket)
4 tbsp | 60 ml balsamic vinegar
14 oz | 400 ml tomato sorbet
Olive oil for frying
I … Heat 2 tbsp (30 ml) oil in a saucepan. Add the onions, 2 teaspoons salt, and a pinch of pepper. Cook slowly for about 20 minutes until the onions are very soft. Add the cherry tomatoes and cook for 1 minute until the skins start to wrinkle and split; set the chutney aside.
2 … Fill a large saucepan or deep fryer no more than one-third full with olive oil and heat to 340°F (170°C). Cut the cheese into 6 equal pieces. Dredge the pieces of goat cheese in flour, dip in beaten egg, and roll in bread crumbs
3 … Deep fry the breaded goat cheese, in several batches, for 5 minutes or until golden and crisp; set aside to keep warm. Put the sprigs of rosemary into the hot oil for a few seconds; drain on paper towels.
4 … Season the arugula with 1 tbsp (15 ml) olive oil. Insert the rosemary sprigs into the croquettes. Place a small bed of arugula on each plate with some chutney beside it; top with a croquette. Sprinkle with a little chutney juice and balsamic. Mound the sorbet in small individual dishes and serve on the side.
When preparing this dish, avoid using a runny cheese for the croquettes, because they could split open and empty during the deep frying process.