serves
2
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
Ingredients
- 2 x 200 g goat cheese chèvre rounds
- Salt and black pepper
- Extra virgin olive oil, for drizzling
- 12 cherries, halved, pitted
- 4 heirloom red tomatoes, roughly chopped
- 1 eschallot, very thinly sliced
- 1 bunch Korean perilla, leaves picked (or purple/red shiso, see Note)
- Crusty sourdough baguette, sliced, to serve
For the brown butter vinaigrette
- 90 g brown butter, warmed (see Note)
- 90 g extra virgin olive oil
- 20 g white soy sauce (shiro shoyu)
- 60 g chardonnay vinegar
- 30 g lemon juice
- 20 g maple syrup
- 10 g Dijon mustard
- Salt and black pepper
Instructions
- Combine the ingredients for the brown butter vinaigrette in a medium bowl. Whisk gently to combine – it does not need to emulsify.
- Preheat oven to 180˚C. Line a baking tray with baking paper, then top with the goat’s cheese. Sprinkle with salt, pepper and drizzle lightly with olive oil. Bake for 3-5 minutes, or until warmed through (but not completely melted). Transfer to a large serving plate.
- Arrange the cherries, tomato and eschallot around the cheese, then spoon over the brown butter vinaigrette. Serve with perilla leaves and sliced crusty bread.
Note
- To make browned butter (also known as beurre noisette), melt butter and cook until a golden-nutty colour.
- Perilla and shiso are related plants, both with serated leaves and a minty element to their complex herby flavour; the term perilla is sometimes used to encompass both types of leaves, but more often refers to the variety popular in Korea, and shiso to the version used in Japan.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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The Cook Up with Adam Liaw
