Pant-ys-Gawn goats cheese and Welsh wild flower honey croquette with Langland bay hand-picked wild garlic pesto
By Chef Emilio Fragiacomo
Prepared by Chef Proprietor, Emilio Fragiacomo of Langland’s Brasserie, an award-winning restaurant with great food, local produce and has one of the best restaurant views in the UK.
Makes 6 to 8 small croquettes.
Want to see how it’s done? Watch the video of Chef Emilio making this delicious dish for St. David’s Day below!
Ingredients for the croquettes
175g Pant-ys-Gawn goats cheese
100-120g Floury potatoes
3 Eggs
50g White flour for the coating
150g Panko breadcrumbs or similar
250ml Neutral oil for frying (vegetable, sunflower, rapeseed)
1 tbsp. Welsh wild flower honey
Ingredients for the wild garlic pesto
10g A handful of wild garlic (Spring is the perfect times to go foraging for this versatile and pungent plant, found all along the coast of Wales) or alternatively 1 large or two small cloves of garlic
10g A handful of flat leaf parsley
50g Pine nuts
50ml Olive oil
Salt to taste
1 tbsp. Lemon juice
25g Parmesan grated
Method of Cooking
For the wild garlic pesto:
Start with a handful of wild garlic and parsley, pulse in a food processor scrapping down the sides to ensure even consistency.
Slowly add 50ml of olive oil.
Add 50g of pine nuts and pulse until smooth.
Put the mixture into a bowl, add a tablespoon of lemon juice and 25g of grated parmesan and season with salt to taste.
Ideally the pesto should be prepared a day in advance.
For the croquettes:
Boil the potato until soft and drain into a colander. Use a potato masher or a fork while still hot.
Let the mash cool down completely before mixing.
Mix the goats cheese and mash potato until you get a smooth paste.
Chill the paste for 10 minutes in the fridge before shaping.
Form into small cylinders about the size of your small finger.
Whisk the two eggs in a bowl.
Prepare two other bowls, one with white flour one with breadcrumbs.
Start by coating the croquettes in white flour, followed by the egg and finally the breadcrumbs. Dip again in the egg mixture and then in breadcrumbs for an extra crispy coating.
Shallow fry at medium heat gently turning until all sides are golden brown.
Remove and drain on a paper towel.
Drizzle with welsh honey while still hot.
For best results you can bake for extra 3 minutes at 220 degrees Celsius.
Serve the croquettes hot with a tablespoon of pesto.
And there you have it! A special thank you to Chef Emilio and Langland’s Brasserie – Happy St David’s Day!
Feeling inspired? Don’t forget to check out our other St David’s Day recipes!
St David's Day Recipes: Main
With Oxwich Beach House
St David's Day Recipes: Dessert
with Secret Bar and Kitchen
St David's Day Recipes: Welshcakes
with Maddocks
Enjoy St David's Day