Original recipes Diamond Nova 2008 !

VALSARDO RESERVA SUPERIOR 1998 RED POMPADOUR POTATO CAKES WITH GOATS' CHEESE, DATES AND HAZELNUTS LAURENCE SALOMON Method                  Preparation: 30mn For the potato cakes Wash about 4 potatoes and place in a pot unsalted cold water.  Bring to the boil and cook until tender, then peel. Weigh about 400g of peeled potatoes and mash in a bowl using a fork.  Add 2 beaten eggs, the hazelnut paste, honey, cinnamon and chopped dates. Mix well, and then crumble in the goats' cheese.  Mix gently to avoid breaking up the cheese too much. Evenly divide the mixture into 4 - 6 small ramekins that have been greased with hazelnut oil (or olive oil). Cook in a bain marie in an oven preheated to 150°C for about 25 minutes. Allow to cool before demoulding. For the goats' cheese cream ®                Mix the faiselle and honey in a bowl. For the date cream Remove the pips from the dates.  Place in a blender with the cinnamon and water and mix until a smooth cream is obtained.  Add a bit more water if necessary. For the hazelnut coulis Mix the hazelnut purée with the honey and enough water to obtain a coulis (the consistency should be such that the coulis coats the back of a spoon). For the hazelnut sprinkle Chop up hazelnuts with a knife.  Roast for 15 minutes at 150°C. Present each potato cake on a plate with a quenelle of goats' cheese cream sprinkled with cinnamon, a spoon of date cream and a drizzle of hazelnut coulis.  Sprinkle with roasted hazelnuts. Or Cut each cake into 4, place 3 quarters onto a plate with a few salad leaves, the date and goats' cheese creams and a sprinkling of roasted hazelnuts. SOME TASTING NOTES COMING SPOON Wine Service Temperature : 16 - 18 °C

LAURENCE SALOMON INGREDIENTS Serves 4 For the potato cakes 400 g  Pompadour potatoes 120g  fresh goats' cheese 2 eggs 4 Medjool dates 1T hazelnut paste (e.g. Hervé brand found at organic shops) 1t honey ¼t ground cinnamon 1T hazelnut oil For the goats' cheese cream 1 goats' milk faiselle (soft curd goats' cheese) 1t honey For the date cream 6 Medjool dates ½t cinnamon 150ml water For the hazelnut coulis 1T hazelnut paste ½t honey water For the hazelnut sprinkle About 20 hazelnuts

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