ingredients
vegetable oil, for deep-frying 500g/1lb 2oz goats’ cheese
plain flour, for dusting 1 free-range egg, beaten 100g/3½oz breadcrumbs
400g/14oz fresh peas 50g/1¾oz pea shoots 3 breakfast radishes, thinly sliced on a mandoline a handful of mint leaves, chopped 2 lemons, zest, and juice olive oil salt and freshly ground black pepper
instructions
Apple & Blackberry Crumble
Heat the oil in a deep-fat fryer to 180C/350F, or heat the oil in a deep, heavy-based pan until a breadcrumb sizzles and goes brown when dropped into the oil. (Caution: Hot oil can be dangerous. Do not leave unattended.) Soften the goats’ cheese a little by beating it with a spoon. Shape it into quenelles using two tablespoons and roll them in flour. Dip them in the beaten egg and then roll them in breadcrumbs to coat. Deep fry for a few minutes or until the breadcrumbs are golden-brown. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. For the salad, cook the peas in a pan of boiling water for about 30 seconds, just enough to blanch them. (You can include a few whole pods too if you like.) Drain and put into a bowl of ice-cold water. Refresh the pea shoots by dipping them in cold water. Drain them and put them in a bowl along with the drained peas, radish, mint, and lemon zest. In a jug, mix a little olive oil with a big squeeze of lemon juice and whisk together with salt and pepper to make a dressing. To serve, dress the salad and place the goats’ cheese quenelles on top.
6 servings
One Hour
As every in this house goes back to class and on campus, there is a need for comfort foods of an evening and this fits the bill. It's easy to make as it's one pot cooking which makes life easy in the kitchen.
Notes This recipe never fails and it is easy and soothingly divine as the Autumn evenings begin to roll in. Thiis is a BBC Food Recipe
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