Save Recipe
You need to login or register to bookmark/favorite this content.
Goat’s Cheese Brûlée with Tomato Chutney
Allergens
{{ allergens.all.join(', ') }}
Sub-recipe Allergens
{{ title }}
{{ allergens.join(', ') }}
Method
Preparation
Ciabatta – slice off the ends, slice 4 slices of ciabatta 20 grammes each
- Rocket – wash, dry in colander
- Gran Padano – Finely grate
Method
- Toast the ciabatta on both sides
- Sprinkle the Gran Padano on the brûlée and blow torch until you get a consistent golden brown on the brûlée
- Dress the rocket with the rapeseed oil in the mixing bowl
- Put the chutney in the ramekin, wipe the rim with a damp jay cloth (you can set these up as part of your prep instead of in service)
- Plate as per picture
Nutritional Information
Nutritional data per portion, view full nutrition table
|
Calories (kcal) |
Protein |
Total Fats |
Of which Saturated Fats |
Carbohydrates |
Of which Sugars |
Fibre |
Salt |
{{ line.title }} |
{{ line.calories }} |
{{ line.protein }} |
{{ line.saturated_fats }} |
{{ line.other_fats }} |
{{ line.starch }} |
{{ line.sugar }} |
{{ line.fibre }} |
{{ line.salt }} |
Totals |
{{ nutritional_info.totals.calories.value }} |
{{ nutritional_info.totals.protein.value }} |
{{ nutritional_info.totals.saturated_fats.value }} |
{{ nutritional_info.totals.other_fats.value }} |
{{ nutritional_info.totals.starch.value }} |
{{ nutritional_info.totals.sugar.value }} |
{{ nutritional_info.totals.fibre.value }} |
{{ nutritional_info.totals.salt.value }} |