Recipes » Main Meals » Goats Cheese and Potato Cake with Baby Spinach and Nutmeg Cream

Goats Cheese and Potato Cake with Baby Spinach and Nutmeg Cream

Prep Time: 20 mins
Cook Time: 30 mins
Serves: 10

INGREDIENTS:

1.5kg mashed potatoes
750g crumbled goats cheese
100g chopped chives
500g baby spinach - roughly chopped
150g unsalted butter
200ml whipping cream
50g plain flour
5g nutmeg and seasoning

METHOD:

1. Combine the potato, goats cheese and chives, with a third of the spinach blended into it, check the seasoning. Shallow fry in a little butter for 2-3 minutes each side until golden brown.
2. Whilst these are colouring, reduce the cream by half with the nutmeg grated into it, check seasoning and keep warm.
3. Finally wilt the baby spinach down with the rest of the butter, season. When ‘cooked’, drain onto kitchen paper and pat dry.
4. Then into a warm pasta bowl pour a little nutmeg cream into the base, place the goats cheese cake onto the top, then a ‘quenelle’ of the buttered spinach onto the top of that. Serve immediately.

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