Goat Cheese, Pear and Pecans Chicory Boats
Servings: 2
A luxury starter, but not just for special occasions. The combination of tanginess and sweetness creates a superior palate experience you don't want to miss.
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Ingredients
- 1 head chicory
- 35 g pecans
- 1 conference pear - ripe but firm
- 1 piece fresh ginger root - thumb size
- 10 g salted butter - I use Isigny Sainte-Mère, which is unpasteurised and has the most luxurious flavour
- 60 g Chèvre goat cheese
- 25 g single cream - may not be necessary if you use a different cheese and it's a soft type
- 20 g extra virgin olive oil
- 20 g pea shoots
Instructions
- line an oven tray with foil and lay pecans in a single layer; roast at
180 °C for 10-12 minutes (no pre-heating necessary) until fragrant; set aside and leave to cool completely before breaking them up into large crumbs.35 g pecans - peel, core and remove the centre stalk, then cut the pear into 2cm cubes - you need 50g if you want to match my recipe nutrition values.1 conference pear
- peel the ginger and grate it; 1 tsps (3g) of grated liquid and pulp suffices to add zing without being overpowering.1 piece fresh ginger root
- put butter in a small non-stick saucepan over medium heat, add the pear cubes and ginger and sauté for about 3 minutes until you see caramelisation develop, stirring occasionally; set aside to cool.10 g salted butter
- break up the cheese into a mini food processor, add cream and oil, then blitz to obtain a soft and smooth paste.60 g Chèvre goat cheese, 25 g single cream, 20 g extra virgin olive oil
- scoop the cheese paste into a small bowl and stir in 20g of crumbed pecans.
- spread out the pea shoots over 2 serving plates.20 g pea shoots
- trim the bottom of your chicory and discard the first set of outer leaves.1 head chicory
- arrange 3 chicory leaves on each plate over the pea shoots and fill them with some of the cheese paste, then top with a few pear cubes.
- scatter the remaining pecan crumbs over the top of each boat and the dish is compete.
- you can either serve it immediately, or keep the ready-to-serve plates chilled while you prepare your main course.
Notes
This dish can be prepared ahead and kept refrigerated for a few hours.
Nutrition
Serving: 3boats | Calories: 355kcal | Carbohydrates: 4g | Protein: 9g | Fat: 33g
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