Goat’s Cheese & Pear

Since she pioneered tasting menus in this country in 2004, renowned chef Margot Janse has continued to challenge the tastebuds of diners at The Tasting Room at Le Quartier Français in Franschhoek. Try her Goat’s Cheese & Pear recipe.

SACL-TheTasteingRoom-CC026-GoatsCheese2Serves 4

  • 1 red onion
  • 1tbs olive oil

Mebos Purée

  • 50g mebos
  • pinch each of ground cardamom, ground star anise and cumin
  • l 1/3 cup (80ml) water

Pear Espuma

  • 250ml fresh pear juice
  • juice of ½ a lemon
  • 2 leaves gelatine

Curried Flakes

  • 100g cake flour
  • 2g sugar
  • 1 egg
  • 1 tsp mild curry powder
  • 120ml milk

Method

  1. Place the onion on some tinfoil, drizzle with olive oil and sprinkle with salt. Cover and leave in the oven overnight at 100°C. Once cooked, leave to cool, peel and slice thickly.
  2. To make a mebos purée, place all the ingredients in a small heavy-based saucepan and cook over very low heat for 10-15 minutes, stirring regularly so that the mixture breaks down and becomes smooth. Blend with a stick blender and store in the fridge until required.
  3. For the pear espuma, bring the pear juice to a boil and skim off the impurities. Add the lemon juice and a pinch of salt. Dissolve the gelatine in the liquid and then leave to cool in a siphon gun, charged with 1 charger. Leave in the fridge for at least 4 hours before serving.
  4. To make the curried flakes, mix together all the ingredients to form a smooth batter. Spray flat oven trays with Spray and Cook and pour the mixture thinly onto the trays, spreading it evenly, as if making a thin pancake. Place the tray in a 180°C oven for a few minutes, until the batter is fully baked and crispy, then scrape off the batter with a pastry scraper. Leave to cool and then break the flakes into small pieces. Store in an airtight container.
  5. To serve, place 2 onion rings in the middle of the plate, put some of the mebos purée in the middle. Place a slice of goat’s cheese on top. Shake the siphon gun well and spray some of the pear foam directly on top of the goat’s cheese. Sprinkle with curried flakes.

Chef’s Tip: If you don’t have a siphon gun, use some beautiful, thinly sliced, fresh pears instead.

Wine suggestion: My Wyn Cape Vintage 2012

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