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Blueberries
Goat cheese donuts
Author:
Les Cultures de chez nous
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Preparation
15
Baking
25
Portions
8
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
Donuts :
250 ml (1 cup) of goat cheese
250 ml (1 cup) of japanese bread crumbs (Panko)
200 ml (5/6 cup) of flour
4 eggs, whole
125 ml (1/2 cup) of milk
Vinaigrette :
150 ml (2/3 cup) of porto
180 ml (3/4 cup) of wild blueberries (fresh or frozen)
60 ml (1/4 cup) of porto vinegar (or red wine vinegar)
2 garlic cloves
1 chopped french shallot
150 ml (2/3 cup) of olive oil
60 ml (1/4 cup) of hazelnuts oil
Salt and pepper, up to taste
250 ml (250 gr) of baby spinach
90 ml (1/3 cup) of Pine nuts
80 ml (1/3 cup) of wild dried blueberries
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This week's specials
Goat cheese donuts
From
Sep 22
to
Jan 01
Preparation
For the donuts :
Slice cheese into cubes.
Set Panko, flour and eggs-milk mixture whole in three diferent container.
Set cheese cubes in flour, eggs-milk mixture and Panko.
For the vinaigrette :
Pour porto in a casserole with the blueberries and crush with a fork. Cook at low heat for 20 minutes to reduce of 2/3.
Add porto vinegar, garlic, and shallot, then let cool down.
Add olive oil, hazelnut oil, and seasons. Mix well with a whisk (it's normal if the oil goes appart).
Mix baby spinach and Pine nuts with a bit of vinaigrette and set at the center of each plate.
Warm up oil in a deep fryer (or in a deep pan) and drown breaded goat cheese cubes. Fry for 3 to 4 minutes. Cool lightly and set over salads.
Top the plate with a bit of vinaigrette and some wild dried blueberries.
Chef's notes
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