Hash Brown of Goats’ Cheese with Apple Compote

Delicious golden bites served with a sweet compote of apple, drizzled with mustard butter.

  • Servings: 4
  • Prep Time: 40mins
  • Cooking Time: 30mins

What you'll need

  • 3 large Maris Piper potatoes, scrubbed
  • 1 teaspoon finely choopped chives
  • 1 teaspoon chopped parsley
  • 1 medium egg white
  • Salt and freshly ground black pepper
  • 150g Delamere Dairy’s medium goats’ cheese (cut into four)
  • Sunflower oil for deep-frying

    Apple Compote

  • 2 Bramley apples
  • 25g Delamere Dairy’s goats’ butter
  • 1 sprig rosemary
  • Sugar to taste (approx 20g)

    Mustard Butter

  • 1 teaspoon white wine vinegar
  • 2 teaspoons white wine
  • 2 shallots, peeled and very finely chopped
  • 2 teaspoons cream
  • 100g Delamere Dairy’s goats’ butter, diced
  • Salt and freshly ground white pepper
  • 1 tablespoon grain mustard

How to make it...

  1. Bring the potatoes to the boil and cook until just firm. Drain and cool.
  2. Peel and grate the potatoes into a bowl. Stir in the chives, parsley, lightly whisked egg white with a pinch of salt and pepper.
  3. Pat out a quarter of the potato mixture to a circle and place the goats' cheese in the middle.
  4. Fold the potato mixture over and pat to a circle. Repeat with the remaining potato and goats' cheese.
  5. Heat the oil to 160oC and cook the hash browns until golden brown on all sides.
  6. Drain on kitchen paper.
  7. Apple Compote - Peel and chop the apples.
  8. Place the butter in a pan and heat.
  9. When foaming, add the apples and rosemary sprig. Cook until the apple is soft.
  10. Pass the apples through a sieve adding a little sugar if necessary.
  11. Mustard Butter - Place the vinegar, wine and shallots in a small pan and reduce in volume by ¾.
  12. Add the cream and bring to the boil for 10 seconds or so.
  13. Add the butter, piece by piece, whisking continually until sauce consistency.
  14. Stir in the mustard and season with salt and pepper.
  15. To Serve - Place the apple compote in the centre of the plate with the hash brown on top.
  16. Drizzle the sauce around and garnish with a few salad leaves on top of the hash brown.