Chef Chris shares recipe
This dish has just been added to the new September menu at the restaurants.
This fantastic simple starter is a perfect light bite or great way to start a wonderful flavoursome meal if holding a dinner party. Smooth creamy goat’s cheese with a crunchy coating works well with the balance of sweet, pickled and savoury to create the perfect balance on your taste buds.
The pesto dressing and shallots bring all components together to create a mouthwatering dish.
A glass of New Zealand Sauvignon Blanc makes this dish a match made in heaven.
Preparation time is less than 90mins, cooking time is 15- 20 minutes and serves four
For the goats chees fritter: Four slices of goats cheese log; some flour and two beaten eggs; one small raw candy beetroot for garnish.
For froth: Two egg whites; 25g beetroot puree.
For the lemon curd: 100g/ 3 ½ oz unsalted butter; three large free range eggs, plus one egg yolk; 7oz/ 200g caster sugar; four unwaxed lemons, zest and juice.
For braised red cabbage: 4oz of brown sugar; 4oz salted butter; 200ml of cider vinegar; one small red cabbage, finely shredded; 100ml red wine; course sea salt and cracked black pepper.
For the breadcrumbs: Four slices of white bread, crust off ( older bread best); some chopped fresh herbs of your choice; 25g cracked pepper; salt and pepper for seasoning.
For the pesto: 200ml olive oil; 25g toasted pine nuts; one garlic clove, peeled and crushed; 25g fresh parmesan; 100g packet fresh basil; salt and pepper for seasoning.
For the Balsamic pickled shallots: 100g small shallots or pearl onions; 50g white wine vinegar; 25 ml of olive oil; 100ml water.
Pre- heat deep fat fryer to 165c
For the lemon curd: Put the lemon zest, juice, sugar and butter into a heat proof bowl. Stir the bowl over a pan of gently simmering water, keep stirring until the butter has completely melted. Lightly whisk the eggs and single yolk and stir them slowly into the mixture, whisk until all ingredients are well combined. Leave to cook for 8- 10 mins stir occasionally, until the mixture creamy and thick enough to cover the back of a spoon. Take off heat and Place into sterilised jar and chill in fridge.
For the braised red cabbage: Place brown sugar, butter, cider vinegar, red wine into a medium size sauce pan and bring to the boil, then add the shredded red cabbage and simmer for 15/ 20 mins till soft season to taste.
For the breadcrumbs: Cut the bread up into 3cm squares and place in a food processor and blitz down, add seasoning and fresh herb to create the perfect crumb.
For the goats cheese fritter: Place the slice of goats’ cheese in a bowl of flour and cover completely, remove and shake of excess flour and dip into your beaten egg mix. Make sure the goats slice is completely covered in egg mix and drop into the fresh breadcrumbs and shake till the crumb has covered the cheese. Place on tray and chill, Then ready for deep frying before serving.
For the pesto: Place all the ingredients in a large jug/ bowl and hand blend down to create the perfect fresh basil pesto.
For the shallots: Place all the ingredients ( apart from shallots) into a medium size sauce pan and bring to the boil. Add the shallots and simmer for a further 15 mins and chill. For the best results, make the shallots a few days prior to serving the dish because this enhances the flavour. If doing this place in a sterilised jar and chill.
For froth: Whisk two egg whites until soft peak, then fold in the beetroot puree.