Deep-fried Goats Cheese With Winter Pear And Watercress Salad
Delight your taste buds with this irresistible recipe featuring crispy parcels filled with creamy goats' cheese and sweet onion marmalade. The savory cheese is enveloped in layers of pastry, creating a crispy exterior that pairs perfectly with the tender, flavorful filling. Each bite is a harmonious blend of textures and flavors, complemented by a fresh salad dressed with a tangy balsamic vinaigrette. This dish is a balance of indulgence and freshness, making it a delightful addition to any meal.
— Constant Cookbook
Ingredients
- 4 Crottin goats' cheese
- 4 sheets spring roll pastry
- little beaten eggwash
- 2 red onions
- 1 tbsp brown sugar
- 2 tbsp virgin olive oil
- 2 tbsp red wine vinegar
- 150ml/5fl oz red wine
- ½ tsp freshly picked thyme leaves or rosemary
- for frying vegetable oil
- 1 stick celery
- 1 avocado
- 1 ripe but firm pear
- 2 bunches watercress
- 4 cos gem lettuce
- 150g/5oz rocket
- 1 tbsp balsamic vinegar
- 6 tbsp peanut oil or vegetable oil
- ½ tsp dijon mustard
- 1 tbsp halved walnuts
- ¼ tsp honey
Instructions
- Firstly make the sweet onion marmalade. Heat the oil in a pan, add the onions and fry for 1 minute. Add the sugar and caramelise lightly together.
- Pour over the vinegar and red wine, add the thyme and leave to cook over a gentle heat until reduced and has a jam consistency - about 25 minutes (this can be made well in advance). Chill until ready for use.
- Lay out the pastry sheets and brush liberally all over with eggwash. Place a spoonful of onion marmalade in centre of each sheet, then top with goats cheese. Wrap up securely to enclose the cheese within using eggwash as glue.
- Heat the vegetable oil in a large pan to 170C/325F - you could bake them in the oven too if you wanted.
- Meanwhile for the salad, place all three salad leaves in a bowl. Top with the avocado, fresh pear and celery and season lightly.
- Make a dressing from the mustard, honey, balsamic vinegar, oil, salt and pepper. Pour over the salad, add the walnuts and dress on a serving plate (either individual or one large serving plate).
- Fry the goats' cheese parcels for 1-2 minutes until golden and crispy, remove and drain on kitchen paper and dress on the salad. Serve immediately.
Cook Time
1H
Prep Time
PT1H
Yield
Serves 2-4
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