BAKED GOAT CHEESE WITH HONEY-MUSTARD SAUCE, POTATO PUREE AND CHICORY SALAD
Baked goat cheese! you don't hear that often. But fried goat cheese in combination with our honey and mustard sauce is definitely worth to try.
Peel and wash the potatoes. Boil the potatoes in water with a little salt until tender. Prick the potatoes with a fork to check they are cooked. When the potatoes are cooked, drain them and let them steam dry for a while.
Puree the potatoes with a puree squeezer or pestle if you want the puree to be a bit coarser.
Mix the milk, butter, old cheese and some chopped chives into the puree. Season the puree with salt and pepper. Keep the puree in a microwave safe container, covered in the refrigerator.
Cut the goat cheese into 8 slices. Bread the goat cheese. Roll the goat cheese first through the flour, then through the beaten egg and finally through the breadcrumbs. Place the breaded goat cheese on a kitchen paper in a container and store (uncovered) in the refrigerator.
Boil 2 eggs for 10 minutes. Scare them and store unpeeled in the refrigerator.
Finishing on Tuesday:
Make the honey mustard sauce. Chop the shallot and grate the garlic. Sauté the shallot and garlic in a little sunflower oil in a small saucepan until translucent. Add the honey, mustard and cooking cream. Bring to the boil and then simmer for 5 minutes on low heat. Season the sauce with salt and pepper.
Tip: The sauce can also be made during the preparations of the meal prep. Then pour the sauce into a small container that is suitable for the microwave. Keep covered and refrigerated.
Cut the chives. For the dressing, mix the white wine vinegar, mayonnaise, crème fraîche and chives in a large mixing bowl where the salad can also be added.
Make the chicory salad. Peel and cut the eggs into pieces. Loosen the leaves from the chicory stumps. Peel the apple, remove the core and cut the apple into strips. Mix the chicory, eggs and apple through the dressing in the mixing bowl.
Meanwhile, heat the mashed potatoes in the microwave for 5 minutes at 600 watts.
Heat a frying pan with a generous splash of sunflower oil. Fry the breaded goat cheese on a medium heat until golden brown. Then spoon them onto a paper towel to drain.
Serve the baked goat cheese on top of the puree and chicory salad. Pour honey-mustard sauce over it and garnish with arugula.
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