Fresh spring flavours and creamy enjoyment on the plate
This dish combines the creamy texture of fried goat’s cheese with the fruity acidity of a homemade rhubarb chutney and the freshness of a colourful spring salad. A harmonious combination that is perfectly rounded off with the right wine accompaniment.
Ideal wine accompaniment: Roussanne AOC (Côtes du Rhône, France)
Roussanne wines from the Côtes du Rhône are characterised by their elegant structure and complex aromas. With notes of honey, pear and a hint of herbal tea, they complement the sweet and sour component of the rhubarb chutney and the creaminess of the goat’s cheese. The fine acidity and full body of the wine harmonise perfectly with the freshness of the spring salad and create a balanced taste experience. A Roussanne is therefore the ideal choice to elevate this dish to a new culinary level.
Further wine recommendations:
1. viognier IGP (Languedoc, France)
Viognier wines from the Languedoc offer intense flavours of apricot and peach, which emphasise the fruitiness of the rhubarb chutney. The velvety texture and moderate acidity of the wine harmonise with the creaminess of the goat’s cheese. A hint of floral notes complements the freshness of the spring salad and rounds off the flavour experience.
2. Chenin Blanc AOC (Vouvray, France)
Chenin Blanc from Vouvray impresses with its lively acidity and flavours of green apple and citrus fruit. This freshness contrasts pleasantly with the sweetness of the rhubarb chutney. The mineral note of the wine complements the earthy tones of the salad and creates a balanced flavour.
3. Sauvignon Blanc DOC (Friuli, Italy)
Sauvignon Blanc from Friuli offers crisp acidity and flavours of gooseberry and green pepper. These characteristics emphasise the freshness of the spring salad and provide an exciting contrast to the creamy goat’s cheese. The light herbal note of the wine complements the variety of flavours in the dish.
4. Pinot Gris AOC (Alsace, France)
Pinot Gris from Alsace presents itself with a rich texture and flavours of ripe pears and honey. This richness harmonises with the creaminess of the goat’s cheese, while the subtle acidity supports the freshness of the salad. A versatile accompaniment for this dish.
5. Grüner Veltliner DAC (Kamptal, Austria)
Grüner Veltliner from Kamptal impresses with its peppery spiciness and green apple flavours. The wine’s lively acidity contrasts pleasantly with the sweetness of the rhubarb chutney. The mineral structure complements the freshness of the spring salad and creates a harmonious overall picture.
The recipe:
Roasted goat’s cheese with rhubarb chutney & spring salad
Cooking utensils
- 1 Pan
- 1 Oven
- 1 Chopping board
- 1 Knife
- 1 Bowl
Ingredients
For the fried goat’s cheese:
- 2 Goat’s cheese taler à approx. 100 g
- 1 Tbsp honey
- 1 teaspoon thyme fresh or dried
- Pepper from the mill
For the rhubarb chutney:
- 200 g Rhubarb peeled and cut into pieces
- 1 small onion finely diced
- 1 Tbsp sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon ginger Freshly grated
- Salt and pepper
For the spring salad
- 100 g mixed leaf salad z. e.g. lamb’s lettuce, rocket, baby spinach
- ½ Cucumber
- 1 small handful of radishes
- 2 Spring onions
- 1 Tbsp walnuts roughly chopped
For the dressing
- 2 Tbsp olive oil
- 1 Tbsp white wine vinegar
- 1 tsp honey
- 1 tsp mustard
- Salt & pepper
To serve
- Fresh herbs z. e.g. chives, cress, dill
- Fresh baguette or country bread optional
Preparation
Prepare the rhubarb chutney:
- Fry the onion in a small pan with a little oil until translucent.
- Add the rhubarb, sugar, apple cider vinegar and ginger.
- Reduce over a medium heat for approx. 10-15 minutes until the chutney is slightly thick.
- Season with salt and pepper and set aside.
Fry the goat’s cheese:
- Spread a little honey on the goat’s cheese and season with thyme and pepper.
- Fry in a non-stick pan without fat for 2-3 minutes on both sides until golden brown and the cheese melts slightly.
Prepare the salad:
- Place the rocket, lamb’s lettuce and cucumber slices in a bowl.
- Mix 1 tablespoon of olive oil, 1 teaspoon of apple cider vinegar, salt and pepper to make a simple dressing.
- Carefully mix the salad with the dressing.
Dressing:
- Divide the salad down the middle of two plates.
- Place a warm goat’s cheese taler on top of each.
- Garnish with rhubarb chutney and sprinkle with toasted walnuts if desired.
Recommended side dishes:
- Fresh baguette or sourdough bread
- Baked potatoes with rosemary
- Fried polenta slices
