Goats Cheese in a Herb and Chestnut Crust with Chestnut Purée

A seasonal dish with chestnuts, perfect to warm you up on a cold evening!


  • 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)


  1. 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.
  2. Mix 100g of the chestnuts with the goats cheese. Toss goats cheese in flour then dip in egg mixture and then toss in breadcrumbs.
  3. 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.
  4. Chestnut puree:
  5. In a small sauce pot boil water, sugar and lemon juice until dissolved. Cool liquid with 50 g of chestnuts till smooth.
  6. Note: if too thick, add more liquid or more chestnuts if too thin.
  7. Chestnut sauce:
  8. 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.
  9. To serve:
  10. 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.


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