- 4 (100g each) goats cheese
- 250 g cooked chestnuts
- 200 g breadcrumbs
- 1 egg (beaten with 50ml milk)
- 100 g flour
- 50 g fennel seeds
- 0.50 cup mixed herbs ( parsley, tarragon, thyme etc)
- 1 small red onion (peeled & diced)
- 4 tblsp olive oil
- 2 tblsp balsamic vinegar
- 1 clove of garlic (peeled)
- 1 tblsp chopped chives
- 150 g sugar
- 150 ml water
- juice from 1 lemon
- 2 figs (cut in half and sprinkle with a little brown sugar and glaze under grill)
- Mix the bread crumbs with the herbs and fennel seeds, season with salt & pepper. Place herb crumbs on a tray. Place flour on a tray.
- Mix 100g of the chestnuts with the goats cheese. Toss goats cheese in flour then dip in egg mixture and then toss in breadcrumbs.
- Golden brown goats cheese on both sides in vegetable oil on hot pan and place in baking tray, warm in oven for 5 min at 150°C.
- Chestnut puree:
- In a small sauce pot boil water, sugar and lemon juice until dissolved. Cool liquid with 50 g of chestnuts till smooth.
- Note: if too thick, add more liquid or more chestnuts if too thin.
- Chestnut sauce:
- Rub the inside of a mixing bowl with the clove of garlic then add the red onion, balsamic vinegar, olive oil, chives - mix well and add the remaining chestnuts.
- To serve:
- Place a circle of chestnut puree on centre of the plate, then goats cheese, dress with glazed figs and dressing. Serve with a nice crisp salad or rocket.
Derry's tips: When roasting fresh chestnuts, always pierce the shell with a fork or a knife or the chestnut will explode. Chestnuts are also great sprinkled over soups too.