St. TOLA GOAT’S CHEESE TIKKI WITH PLUM CHUTNEY BY KARAN MITTAL
I’ve known Karan Mittal for a few years now and from the start, he was cooking with St. Tola cheese as his go-to goat cheese.
During Covid 19, I am asking chefs to share a recipe for you to make at home. The only requirement is that they choose one Irish ingredient made by small producers. One of my favourites, Chef Karan Mittal of my beloved Ananda, chose to go with St. Tola.
A couple of years ago, I went to visit Saint Tola farm in the Burren and they had baby goats running riots everywhere. It still ranks as one of my most perfect days to date. Baby goats and award-winning cheese galore. Sure what else could a girl ask for?
in the last week, Siobhan of St. Tola has joined with other Irish Farmhouse cheesemakers to highlight their plight during Covid. Their orders are down a huge amount as most restaurants are closed or trading is greatly reduced. If we want to keep our great cheeses, then we need to keep buying them. You can find St. Tola in all good cheesemongers and also at Sheridan’s online as they deliver nationwide. At this stage, it is fair to think of Sheridan’s as the Patron Saints of Irish Cheeses. Use them or lose them.
- 3 medium-sized boiled potatoes
- 300 g St. Tola goat cheese, rind removed
- Salt to taste
- Fresh Chopped Basil – 1 tbsp
- Cumin Seed –½ tbsp
- 1 tsp. Fresh red chilli chopped
- 1 tbsp. ginger, chopped
- 2tbsp banana shallot, fine chopped
- ½ tsp. black pepper, crushed
- 2 tbsp. vegetable oil
- 1 tbsp. Chopped fresh Coriander
- Heat oil in a pan.
- Add cumin seeds. When they splutter, add ginger, fresh red chilli & banana shallots. Sauté till shallots are soft. Keep aside and allow to cool.
- Grate potatoes. Add St. Tola’s goat cheese, chopped basil, coriander, black pepper and the cooked banana shallots.
- Take a small amount of mixture in the hands and shape tightly into a flat wheel.
- Heat a non-stick pan and lightly brush with oil. Pan sear the galettes till golden brown on both sides. Serve hot
- Plums – 15 nos.
- Oil – 2 tsp
- Star anise – 2
- Fennel seeds – ½ tsp
- Chopped shallots – 1 medium size
- Chopped ginger – 1 tsp
- Red chilli powder – ½ tsp
- Sugar – 2 tsp
- Salt – to taste
- White wine vinegar – 2 tbsp
- Deseed the plum and roughly chop into chunks. Keep aside.
- Heat oil in a pan. Add star anise and fennel seeds.
- When they change their colour, add chopped ginger and shallots
- Sauté them till soft. Add red chilli powder and mix.
- Add the vinegar, salt and sugar.
- Add the plums and cook on slow flame while stirring in intervals.
- When it’s thick, allow to cool and store in a jar in the fridge.