with chef Paul Alan Wood from Melia Hanoi Hotel
Goat's Cheese Crottin is a fresh goat cheese made in the style of the traditional French Crottin de Chavignol. The dish is brought to you by chef Paul Alan Wood of Melia Ha Noi Hotel.
For the Goat Cheese:
- 11 slices of white bread
- 4 Crottin de Chevre cheese
- 2 eggs, beaten
- 100g clarified butter for coating
- 2 red peppers
- 2 yellow peppers
For the Marinated Vegetables
- 2 zucchini, cut into 1cm thick slices on the diagonal 1 garlic clove
- 1 eggplant round, sliced lengthways into 1cm slices 1 sprig of rosemary
- olive oil for girdling
- extra virgin olive oil to taste
- First prepare the char grilled vegetables. First peel the red and yellow peppers with a peeler and cut into quarters removing the seeds.
- Heat a cast iron griddle pan until hot but not smoking. Season all the vegetables and coat in a little olive oil. Griddle over a high heat for about 2-3 minutes until charred.
- Turn 90 degrees and cook for another 2-3 minutes to give a char grilled finish. Repeat until all vegetables are cooked, then set to one side in a bowl.
- While the vegetables are cooking, gently heat the extra virgin oil, rosemary and garlic - do not let the oil boil, then leave in the pan to infuse. Cover the vegetables with the infused oil and leave to marinate.
·To make goat cheese crottin:
- To make goats cheese crottin, cut 4 circles of bread with a 7cm round cutter - these will be the lids. Roll the remaining slices out thinly with a rolling pin, cut 4 circles with a 6cm round cutter - these will be the bases. Remove the crusts from the remaining slices and cut each into 3 strips - these will be the sides.
- Take a strip of bread and brush one end with beaten egg, press another strip of bread firmly together to stick - brush all over with beaten egg.
- Place a crottin at the end of the double strip of bread and roll the cheese up tightly to enclose, trimming off any excess bread. Brush the base with beaten egg and firmly press into the bottom of the crottin, making sure the cheese is well sealed.
- Dip into melted clarified butter up to the top, do not submerge completely and avoid letting any butter get inside. Then, dip the lid into the butter and place on top - chill until required.
- Preheat oven to 220oC. Place the crottins onto a baking tray and bake for 5 minutes. Then remove the lids and bake for a further 3-4 mins.
You can sample the dish at Melia Hanoi Hotel, 44B Ly Thuong Kiet St, Hoan Kiem Dist, Ha Noi, Viet Nam. Tel: +844 3934 3343.