CHEF JF BARIL's corner
Nigella seeds
The flavor is reminiscent of celery and onion with a slight bitter aftertaste. Nigella seeds are mostly used in Northern Africa, Western
Asia and India. Chef JF likes to use nigella seeds with cheese allowing the fattiness of the cheese to balance the bitterness and let the other flavors express themselves. Nigella seeds can be found on the following Globe menu items: Whole roasted goat cheese and the 'lamburger'
CHEF'S RECIPE
Whole roasted goat cheese
- One whole M. Emile goat cheese made in Mercier
- 24 cherry tomatoes
- 1 roasted red pepper cut in strips
- Chorizo, a few slices
- Roasted almonds
- Basil
- Parsley
- 50g nigella seeds
- Lemon only the zest
- 2 tablespoons of olive oil
- 1 teaspoon of good balsamic vinegar
Preparation:
Allow the cheese to stand at room temperature for 10 minutes
Pre heat oven at 375°F
In your pan with the olive oil roast the tomatoes, red peppers, almonds for 10 minutes
Transfer to your favorite ovenware dish
Sprinkle the nigella seeds all over the cheese
Place the cheese in the center
Place in the oven for about 15 minutes until the cheese is warm in the center and fondant
Remove from the oven, garnish with the basil, parsley, lemon zest & chorizo
Salt & pepper to taste
Serve with toasted bread.
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