Watch Neven's Christmas Menu on Thursday at 7.30pm on RTÉ One.
Ingredients
Serves 4
- 50g (2oz) fresh white breadcrumbs
- 2 tbsp finely chopped fresh flat leaf parsley
- 2 tsp toasted hazelnuts, finely chopped
- 2 tsp sesame seeds
- 2 eggs
- 50g (2oz) plain flour
- 2 x 300g Corleggy Kid Goats cheese log, cut into rounds (approximately 4-5 from each log)
- rapeseed oil, for deep-frying
For the Beetroot
- 175g small precooked baby beetroot, cut into wedges
- 2 sprigs of fresh thyme
- 4 tbsp balsamic vinegar
- 2 Highbank Orchard Irish Apple Syrup
- 2 tbsp rapeseed oil
- Zest & juice ½ lemon
For the Fig & Cranberry Relish
- 2 tbsp brown sugar
- 200g dried figs
- 150g dried cranberries
- 2 tbsp crème de cassis
- 1 tsp balsamic vinegar
Method
- Put the breadcrumbs in a shallow dish and mix with the parsley, nuts, sesame seeds and seasoning.
- Beat the eggs in a separate dish and season lightly. Put the flour on a plate and season.
- Lightly coat the goats' cheese in the seasoned flour, then dip into the beaten egg, shaking off any excess.
- Finally, coat in the breadcrumb mixture and place on a tray lined with parchment paper these will keep overnight in the fridge prior to deep frying
- When ready to cook, heat the deep-fat fryer to 180°C (350°F) and cook the coated goats' cheese for 2-3 minutes, until crisp and golden brown.
- Drain well, then put on a baking sheet lined with non-stick baking paper and bake in the oven for another 3–4 minutes to completely heat through.
For the Beetroot:
- Preheat a medium sized frying pan with half the olive oil
- Add the cut beetroot to the frying pan along with the fresh thyme sprigs
- Add the balsamic vinegar & apple syrup and reduce the heat to a low heat
- Allow to warm through and caramelise for 5-6 minutes, tossing occasionally
- Add a little lemon towards the end
For the Fig & Cranberry Relish
- Place 500ml of water and the sugar in a heavy-based pan.
- Add the figs, cranberries, brown sugar, crème de cassis and balsamic vinegar.
- Bring to the boil, then reduce the heat and simmer for 25-30 minutes, until the figs are completely soft. Blend in food processor for 5 minutes, until smooth.
