Garden peas with goat's cheese and lardo
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This starter is a wonderful display of the undeniable connection between goat's cheese and fresh peas. James Cochran makes the most of both ingredients by making the goat's log into a frozen crumb and a silky-smooth bed of goat's cheese, which holds the blanched peas and a bit of lardo for good measure.
First published in 2019
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Ingredients
Metric
Imperial
- 500g of goat's cheese log
- 200g of goat's curd
- 200g of fresh peas
- 100g of lardo, brunoised
- 100ml of olive oil
- salt, to taste
- black pepper, to taste
SAVE RECIPE
Method
1
Slice the rind off the goat’s cheese log and place in the freezer until frozen solid
- 500g of goat's cheese log
2
Meanwhile, put the remaining goat’s cheese, goat’s curd, salt and pepper in a blender and whip until smooth and creamy. Reserve for later in a piping bag
- 200g of goat's curd
- salt, to taste
- black pepper, to taste
3
Fry the lardo gently until the solids become crispy, then pass through a sieve, reserving the liquid fat. Keep the lardo in an airtight container until ready to plate
- 100g of lardo, brunoised
4
Take the frozen cheese rind and use a blowtorch to char it. Return it to the freezer until frozen once more, then add to a blender and blitz to a crumb (you should be left with a crumb that's half white and half brown due to the charring). Return to the freezer until ready to serve
5
Blanch the fresh peas for 2 minutes in boiling salted water, then refresh in iced water. Dress with the lardo oil, crispy lardo, olive oil and salt
- 200g of fresh peas
- 100ml of olive oil
6
To serve, pipe the whipped goat’s cheese onto each plate and blowtorch the outside. Garnish with the lardo and pea mixture and top with the frozen goat’s cheese crumb
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