Goats' Cheese Quenelles With Pea, Mint And Radish Salad
This recipe combines the indulgent crunch of deep-fried goats' cheese with a refreshing and vibrant salad made with fresh peas, pea shoots, radishes, mint, and zesty lemon. The crispy cheese quenelles are perfect for a starter or light lunch, providing a wonderful contrast to the bright flavors of the salad. Try your hand at this dish and impress your guests with its flavorful simplicity.
— Constant Cookbook
Ingredients
- , for deep-frying vegetable oil
- 500g/1lb 2oz goats’ cheese
- , for dusting plain flour
- 1 free-range egg
- 100g/3½oz breadcrumbs
- 400g/14oz fresh peas
- 50g/1¾oz pea shoots
- 3 breakfast radishes
- handful of mint
- 2 lemons
- olive oil
- salt and freshly ground black pepper
Instructions
- 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 goatsâ 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 peashoots by dipping them in cold water. Drain them and put 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 goatsâ cheese quenelles on top.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4
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