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Deep-Fried Goats Cheese with Winter Pear and Watercress Salad
Ingredients
4 Crottin goats' cheese (or 1 x 200g/7oz)
4 sheets spring roll pastry - 20cm/8in square
little beaten eggwash
2 red onions, thinly sliced
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
vegetable oil for frying
For the salad:
1 stick celery, peeled and thinly sliced
1 avocado, cut into large wedges
1 ripe but firm pear, sliced
2 bunches watercress
4 cos gem lettuce, separated into leaves
150g/5oz rocket leaves
1 tbsp balsamic vinegar
6 tbsp peanut oil or vegetable oil
½ tsp dijon mustard
1 tbsp halved walnuts
¼ tsp honey
Method
1. 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.
2. 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.
3. 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.
4. Heat the vegetable oil in a large pan to 170C/325F - you
could bake them in the oven too if you wanted.
5. Meanwhile for the salad, place all three salad leaves in a
bowl. Top with the avocado, fresh pear and celery and season
lightly.
6. 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).
7. 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.
A Rick Stein Recipe
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Recipe submitted by Caroline
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