Goat Cheese Quenelles
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
METHOD
1.
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.
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Summer Salad from Good Food BBC Full write-up here IMAGE from BBC FOOD SITE
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