Nuts: Pistachio
A dish built on layers, contrast, and texture. Pistachios act as a crunchy element capable of elevating a simple recipe into a premium proposition.
Ingredients
Main Ingredients
- 1 cup olive oil
- 10 oz goat’s cheese
- 2 tbsp olive oil
- 1 lb Parmesan cheese
- ¾ cup toasted pistachios
- 2 tbsp sesame seeds
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- ½ tsp black pepper
- ½ tsp kosher salt
- ½ cup chopped green olives
- Extra virgin olive oil
- Fresh herbs (parsley or chervil, optional)
Potato Dauphinoise Base
- 3½–4 lb Yukon Gold potatoes, thinly sliced using a mandoline
- 4 eggs whisked with 3 cups double cream
- 1½ tsp kosher salt
- 1 tsp black pepper
Method
Potato Dauphinoise Base
- Arrange the sliced potatoes in layers in a baking dish, seasoning and sprinkling grated Parmesan between each layer. Pour the egg and double cream mixture evenly over the top.
- Cover tightly with baking parchment and foil, then bake at 350°F (180°C) for 45 minutes. Remove the cover and continue baking until golden brown on top.
Goat’s Cheese Cream
- Whip 2 cups double cream until soft peaks form.
- Add the softened goat’s cheese and salt.
- Whisk until stiff peaks form, then refrigerate until serving.