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

  1. Put the breadcrumbs in a shallow dish and mix with the parsley, nuts, sesame seeds and seasoning. 
  2. Beat the eggs in a separate dish and season lightly. Put the flour on a plate and season. 
  3. Lightly coat the goats' cheese in the seasoned flour, then dip into the beaten egg, shaking off any excess.
  4. 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
  5. 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. 
  6. 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:

  1. Preheat a medium sized frying pan with half the olive oil
  2. Add the cut beetroot to the frying pan along with the fresh thyme sprigs
  3. Add the balsamic vinegar & apple syrup and reduce the heat to a low heat
  4. Allow to warm through and caramelise for 5-6 minutes, tossing occasionally
  5. Add a little lemon towards the end


For the Fig & Cranberry Relish

  1. Place 500ml of water and the sugar in a heavy-based pan. 
  2. Add the figs, cranberries, brown sugar, crème de cassis and balsamic vinegar. 
  3. 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.