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Wednesday, 24 October 2007

Acting the goat

I'm shit, I know. For far too long I've left Chew to battle blog empathy on her own in the dandelion leaf wilderness and I haven't got a great excuse beyond failing to multitask. But more on that laters.

First, to regain some semblance of continuity, there's one more thing to say about Paris. True, the socialist city will never win Vegan Friendly Town of the Year award, but there is one vego plate you should be able to ask for, sans menu, in any Parisienne restaurant without anyone spitting with disgust into your souffle. And so to my re-entry into everything Lily & Chew -- a variation on the formidable chevre salad. (It's a lowly place to crawl back from but I've got to start somewhere...)

What you need for a toasty chevre salad
100g wheel of goat's cheese (I cut mine in half to make wheels for two)
Baby spinach leaves
Grainy bread (sliced thickly for toast)
Baby potatoes
A few fresh sage leaves
1 boiled egg for each plate
Dressing (for me - red wine vinegar, olive oil, S&P)

Making it
Boil the potatoes for about 10 minutes then drain and toss them in some olive oil, torn sage leaves and sea salt. Roast for 15 minutes (or until the potatoes are golden and the sage crispy). Build the spinach, with wedges of tomato and boiled egg, on plates. Toast one side of bread under a grill then turn over and toast the other side very lightly before placing the chevre wheels on top. Grill until the cheese is melting, golden and a little bubbly (careful not to burn your toast). Scatter the roast potatoes and crispy sage around your salad then top with the chevre toast. Dress it up and dig in.