Ingredients
Goat Cheese Batter:
- 410g Laura Chenel spreadable goat cheese
- 144g water
- 7g salt
- 125g cornstarch
Onion Rings:
- 1 spanish onion, peeled and cut into large rounds, separated
Crumbled Chevre Vinaigrette:
- 119g Laura Chenel goat cheese crumbles
- 65g aged sherry vinegar
- 40g pepitas
- 17g Red Boat fish sauce
- 17g capers from brine, finely chopped
- 5g salt
- 1g thyme leaves, chopped
- 25g maple syrup
- 40g shallot, halved and charred dark until tender
Goat Cheese Mayonnaise:
- 1 whole egg
- 2 egg yolks
- 55g champagne vinegar
- 107g Laura Chenel fresh goat cheese
- 2 jalapeño peppers, charred, chopped, and seeded
- 14g salt
- 436g neutral oil
Garnish:
- Fresh cilantro leaves
- Nasturtium flower petals
- Parsley leaves
- Dill tips
Goat Cheese Battered Onion Rings
Serves:
10 Onion Rings
Recipe courtesy of Chef YONI LEVY, Chef - Salesforce
Ingredients
Goat Cheese Batter:
- 410g Laura Chenel spreadable goat cheese
- 144g water
- 7g salt
- 125g cornstarch
Onion Rings:
- 1 spanish onion, peeled and cut into large rounds, separated
Crumbled Chevre Vinaigrette:
- 119g Laura Chenel goat cheese crumbles
- 65g aged sherry vinegar
- 40g pepitas
- 17g Red Boat fish sauce
- 17g capers from brine, finely chopped
- 5g salt
- 1g thyme leaves, chopped
- 25g maple syrup
- 40g shallot, halved and charred dark until tender
Goat Cheese Mayonnaise:
- 1 whole egg
- 2 egg yolks
- 55g champagne vinegar
- 107g Laura Chenel fresh goat cheese
- 2 jalapeño peppers, charred, chopped, and seeded
- 14g salt
- 436g neutral oil
Garnish:
- Fresh cilantro leaves
- Nasturtium flower petals
- Parsley leaves
- Dill tips
Instructions
- First, prepare the goat cheese mayonnaise (recipe follows).
- Next, prepare the crumbled chevre vinaigrette (recipe follows).
- Begin assembly by whisking all the ingredients for the goat cheese batter until smooth.
- Heat frying oil or a deep fryer to 350ºF.
- Coat the onion rings generously with the batter and transfer to the preheated oil. Fry until dark golden brown. Remove the onion rings from the fryer and transfer to a plate. Season with salt.
- Arrange the onion rings on a plate and drizzle with the goat cheese vinaigrette. Spoon a dollop of mayonnaise on top and garnish with cilantro leaves, flower petals, parsley leaves, and dill tips.
Goat Cheese Mayonnaise Preparation:
- In a food processor or blender, add the whole egg, yolks, vinegar, charred jalapeño, salt, and goat cheese.
- Process until slightly foamy, but not warm.
- Slowly add the oil until it is fully emulsified. Taste and season to your preferences.
- Refrigerate until needed.
Crumbled Chevre Vinaigrette Preparation:
- In a bowl, combine all the ingredients except the cheese crumbles.
- Right before service, gently fold in the cheese crumbles, being careful not to crush them.
