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Goat's cheese and chorizo parcel with sherry vinaigrette Recipe

Ingredients for people

  • Goat cheese round(s) : 6 whole
  • Chorizo : 100 g
  • Basil : 0.25 bunch
  • Shallot(s) : 1 whole
  • Garlic clove(s) : 1 bulb
  • Brick pastry sheet(s) : 6 whole

  • For the vinaigrette
  • Sunflower oil : 200 ml
  • Sherry vinegar : 70 ml
  • Maille Dijon mustard : 0.5 tbsp
  • Fine salt : 2 pinch(es)
  • Freshly ground black pepper : 2 Turn

  • For the garnish(es)
  • Rocket : 2 bunch
Method
  • 1

    Finely chop the shallot, basil and the garlic. Cut the chorizo into very small cubes. Break the goat's cheese into small pieces and mix the ingredients together. Cut the brick pastry into three strips and brush with oil. Place a spoon of the mix onto each strip, fold into a samosa and pan fry on both sides until golden in colour.

  • 2

    For the vinaigrette, mix well all the ingredients, except the oil. Slowly whisk the mixture and add the oil to create an emulsion.

  • 3

    Wash the rocket and dry in a salad spinner. Dress the leaves with the vinaigrette.

  • 4

    Serve the warm goat's cheese parcel with the dressed leaves and a drizzle of the remaining vinaigrette

Chef's tip

«To make a vegetarian option, subsitute the chorizo for sunblushed tomatoes mixed with parsley and chives.»

A crispy pastilla of goats cheese mixed with fresh herbs and spicy chorizo. Served with a fresh salad and a sherry vinegar dressing.

Rate this recipe :

(10 votes)

  • Preparation  20mins
  • Cooking time  5mins
  • Rest time  0h

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