Crispy Goats' Cheese with Roasted Beetroot, Cranberries, Watercress & Caramelised Walnuts
This is a great vegetarian starter. It’s worth seeking out a good-quality Irish goats’ cheese such as Corleggy or Ryefield.
SERVES 4
- 50g (2oz) fresh white breadcrumbs
- 2 tbsp finely chopped fresh flatleaf parsley
- 2 tsp toasted pine nuts, finely chopped
- 2 tsp sesame seeds
- 2 eggs
- 50g (2oz) plain flour
- 4 x 4cm (1½in) thick slices of goats’ cheese (from a log with a 7.5cm (3in) diameter)
- groundnut oil, for deep-frying
- 100g (4oz) fresh watercress
- 50g (2oz) dried cranberries
- juice of ½ lemon
For the roasted beetroot:
- 675g (1½lb) small beetroot,
- scrubbed and tops trimmed (each about 75g (3oz))
- 2 sprigs of fresh thyme
- 4 tbsp balsamic vinegar
- 2 tbsp rapeseed oil, plus extra for the dressing
- For the caramelised walnuts:
- 2 tbsp butter
- 100g (4oz) walnut halves
- 2 tbsp maple syrup
- sea salt and freshly ground black pepper
1. 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. Chill on a tray lined with parchment paper for at least 30 minutes (or overnight is fine) to firm up.
2. To roast the beetroot, preheat the oven to 220°C (425°F/gas mark 7). Put the beetroot in a roasting tin with the thyme and drizzle over the balsamic vinegar and oil. Season, then cover
with tin foil and roast in the oven for 1 hour, until the beets can be pierced easily with a knife. Leave to cool, then cut into quarters and toss back into the cooking juices.
3. To caramelise the walnuts, melt the butter in a frying pan set over a medium-high heat. Add the walnuts and toss to coat, then drizzle over the maple syrup and stir for a minute or two, until caramelised. Spread on a piece of parchment paper to cool.
4. Reduce the oven temperature to 180°C (350°F/gas mark 4). Heat the groundnut oil in a deep-sided pan or deep-fat fryer to 180°C (350°F) and cook the coated goats’ cheese for 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.
5. Meanwhile, arrange the watercress on plates with the cranberries and lightly dress with rapeseed oil and some lemon juice. Scatter the roasted beetroot on top with the caramelised walnuts and finish each one with a piece of crispy goats’ cheese.
Chestnut & Wild Mushroom Soup
This is one of my all-time favourite soups, particularly at Christmas, when vac-packed chestnuts are readily available. If you want to keep the soup vegetarian, leave out the smoked duck and garnish with some sautéed mushrooms instead. It can be made up to three days in advance and kept covered in the fridge. It can also be frozen for up to one month but may need to be blitzed with a hand-held blender when reheating, as it may split.
SERVES 4–8
- 50g (2oz) dried mixed wild mushrooms
- 1 tbsp rapeseed oil
- 450g (1lb) peeled chestnuts (canned or vacuum-packed), chopped
- 100g (4oz) smoked duck, thinly sliced
- 1 large onion, finely chopped
- 1 tsp chopped fresh thyme
- 1.2 litres (2 pints) chicken or vegetable stock
- 200ml (7fl oz) cream
- sea salt and freshly ground black
- pepper
- snipped fresh chives, to garnish
- fresh micro herbs, to garnish
1 Put the dried wild mushrooms in a heatproof bowl and pour 400ml (14fl oz) of boiling water over to cover. Set aside for 20 minutes, until they have plumped up. Drain the mushrooms and gently squeeze dry, reserving the soaking liquid.
2 Heat a large pan and add the oil. Add the chestnuts, half of the smoked duck, the onion and drained wild mushrooms and sweat gently for 10 minutes, until golden brown, stirring occasionally. Season to taste.
3 Add the thyme to the pan with the reserved soaking liquid and the stock, stirring to combine. Bring to the boil, then reduce the heat and simmer for another 20 minutes. Stir in the cream and allow to heat through for 1 minute, then whizz with a hand-held blender until as smooth as possible.
Season to taste, then blend again until light and foamy, tilting the pan to get the maximum effect.
4 To serve, ladle the soup into warmed bowls. Garnish each one with the rest of the smoked duck, the chives and micro herbs