Recipe of The Week – 20th April 2015
Goats Cheese, Chicory and Deep Fried Walnuts
What you need (makes 4)
25g caster sugar
1 head chicory
1 x 200g soft goats cheese
100ml sunflower or vegetable oil for shallow frying
Juice of ½ lemon
Sea salt & freshly milled pepper
What you do
First place the water and sugar together in a small pan and bring to the boil. When the sugar has dissolved add the walnuts and bring back to the boil for about a minute. Allow to cool and then drain onto kitchen paper.
Meanwhile separate the chicory into leaves. Slice the radish thinly and scatter the chicory and radish over four plates, crumble the goat’s cheese over the leaves.
Heat the vegetable or sunflower oil in a saucepan, add the drained walnuts and deep fry until caramelised, this should take no more than about 30 seconds or so. Drain onto kitchen paper again.
Finally, drizzle over olive oil and a good squeeze of lemon juice, season with sea salt and freshly milled pepper and a few basil leaves.