Serves 4
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 For the walnut powder

 For the goats’ cheese mousse:

  1. For the walnut powder: Dry roast the walnuts in a 180°C oven until hard and crunchy. Allow to cool. Blend in a food processor with the sugar and the salt. Spread the powder onto a baking tray and place in the oven until a crumb texture is achieved. This will only take a few minutes so keep an eye on the powder
  2. For the goats’ cheese mousse: Whip the goats’ cheese, cream, and crème fraîche together until a smooth consistency is achieved. Season to taste. Place in a piping bag with a medium sized nozzle.
  3. To plate: Pipe the goats’ cheese on to the plate and lay the piquillo peppers around and on top of the cheese. Garnish with some green leaves (I find mustard cress works well) and finish by sprinkling the walnut powder over the cheese and peppers. Serve with some fresh sourdough or some crackers.

JP McMahon is a chef, restaurateur and author. He is culinary director of the EatGalway Restaurant Group, which comprises Aniar, Cava Bodega, and Eat Gastropub. He also runs the Aniar Boutique Cookery School. Jp is committed to the educational and ethical aspects of food, to buying and supporting the best of local and free-range produce, and engaging directly with small farmers.

The cookbook is available to purchase online.

 

Food on the Edge by JP McMahon Galway

Try also the free range duck, plums, px sherry and the crab, pickled cauliflower, cucumber, black olive soil, dill oil by JP McMahon.

This recipe is taken from Cava Bodega: Tapas, a taste of Spain in Ireland by JP McMahon.

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