Name: Oven baked goat's cheese with onion jus with classic salad and fried potatoes
Total time: 25 min
Yield: 2
Cuisine: French
Ingredients: 500 g Potatoes; ⅔ sachet(s) Dried thyme; 200 g Fresh goat's cheese; 2 piece Red onion; 60 g Lamb's lettuce; 2 piece Tomato; 1 piece Carrot; Honey-mustard dressing; 10 g Salted pecans; 150 milliliters Water for the potatoes; 1 tablespoon Olive oil; 2 tablespoon [Plant-based] butter; 2 teaspoon Sugar; 1 tablespoon Balsamic vinegar; 100 milliliters Water for the sauce; 2 teaspoon Honey [or plant-based alternative]; to taste Salt and pepper

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Recipes

Oven baked goat's cheese with onion jus

with classic salad and fried potatoes

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Tags:

Veggie

Allergens:

Melk (inclusief lactose)

•Mosterd

•Noten

•Pecannoten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

250 g

Potatoes

⅓ sachet(s)

Dried thyme

100 g

Fresh goat's cheese

(Contains: Melk (inclusief lactose))

1 piece

Red onion

30 g

Lamb's lettuce

1 piece

Tomato

½ piece

Carrot

Honey-mustard dressing

(Contains: Mosterd)

5 g

Salted pecans

(Contains: Noten, Pecannoten)

Not included in your delivery

75 milliliters

Water for the potatoes

½ tablespoon

Olive oil

1 tablespoon

[Plant-based] butter

1 teaspoon

Sugar

½ tablespoon

Balsamic vinegar

50 milliliters

Water for the sauce

1 teaspoon

Honey [or plant-based alternative]

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3479 kJ

Calories831 kcal

Fat49.2 g

Saturated Fat29 g

Carbohydrate71.8 g

Sugar23.7 g

Dietary Fiber14.4 g

Protein26.2 g

Salt1.9 g

Potassium514.5 mg

Calcium63.5 mg

Iron0.6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Casserole with Lid

•Small sauce pan

•Baking Sheet with Baking Paper

•Salad Bowl

Cooking Steps

Preheat the oven to 220°C.
Wash the potatoes and cut them into wedges. Transfer to a lidded deep frying pan and add the water for potatoes (see pantry for amount). Steam for 12 – 15 minutes, covered, then drain if necessary and return to the pan.
Drizzle with olive oil, add the dried thyme and fry the potato wedges for 3 - 5 minutes over medium-high heat until crispy. Season to taste with salt and pepper.

Slice the onion into thin half rings and then melt a generous knob of butter in a small saucepan over medium-high heat.
Fry the onion for 5 - 6 minutes, stirring occasionally.
Stir the sugar into the onion and fry for 1 minute, then deglaze with the balsamic vinegar.
Continue frying for 1 more minute, then add the water for the sauce and allow to reduce for 5 minutes (see Tip). Taste and season as necessary with salt and pepper.

Meanwhile, transfer the goat's cheese to a parchment-lined baking sheet.
Top with the honey and pecans, then bake on the top shelf of the oven for 6 - 7 minutes.
Cut the tomato into wedges. Grate the carrot.
In a salad bowl, combine the honey-mustard dressing with the lettuce, tomato and carrot.