A Cake of Potato and Goat Cheese

Name: A Cake of Potato and Goat Cheese
Yield: enough for 2
Ingredients: cooked potato – 14 ounces (400g); goat cheese – 5 ounces (150g); herbs (thyme, tarragon, parsley) – 4 tablespoons, chopped; all-purpose flour – a tablespoon; cornmeal (polenta) – 6 tablespoons; olive or peanut oil

December 14, 2011

Goat cheese—sharp, chalky, a little salty—makes a sound addition to the blandness of a potato cake. The fun is coming across a lump of melting, edgy cheese in among the quietness of the potato. This is what I eat while picking eagle style at the carcass of a roast chicken or wallowing in the luxury of some slices of smoked salmon. It also goes very well with a humble smoked mackerel.

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