Jamonera -Pan Seared Cana de Cabra (goat cheese)
With sautéed mushrooms, amontillado sherry and jamon iberico de bellota
INGREDIENTS
- 4 ¼” Slices cana de cabra or any goat cheese
- ¾ cup All purpose flour in a bowl
- 2 each Whole eggs, whisked and put into a bowl-
- 1 cup Panko (Japanese bread crumbs) in a bowl
- ¼ teaspoon Salt, add to the panko above
- pinch Pepper, add to the panko above
- ½ cup Blended oil
DIRECTIONS
1. Coat each piece of goat cheese in the flour and shake excess off.
2. Dip the goat cheese into the egg and shake off any excess.
3. Put the goat cheese into the panko bread crumbs and press the panko into the cheese, creating an even crust.
4. Heat the blended oil in a sauté pan. Carefully put the four pieces of panko crusted goat cheese in the oil and fry until golden in color. Carefully turn the cheese over and fry until golden in color.
5. Using a slotted spoon remove from the oil and place on a paper towel.
6. Place each piece of crispy goat cheese on a plate.
INGREDIENTS
- 2 tablespoons Spanish olive oil
- ½ tablespoon Butter
- 1 each Garlic clove, minced
- 2 each Shallots, julienned
- ¼ cup Maitake mushrooms, sliced into 1 ½” pieces
- ¼ cup Beech mushrooms
- ¼ cup Royal trumpet mushrooms, sliced lengthwise
- 1 sprig Fresh thyme
- ½ teaspoon Salt
- ¼ teaspoon Slack pepper
- 2 tablespoons Amontillado sherry
- 8 slices of jamon iberico or any cured ham
DIRECTIONS
1. Heat the oil in a sauté pan over medium high heat.
2. Add the mushrooms and allow to become slightly caramelized.
3. Add the butter and when it has melted add the shallots, garlic and thyme.
4. Season with the salt and pepper.
5. Deglaze with the amontillado sherry.
6. Divide among the four plates spooning the mushrooms on top of the crispy goat cheese.
7. Garnish with two slices of jamon.
8. Serve with slices of baguette.
