CREATED for one of our St George’s Day celebrations, I thought I’d share with you this fabulous recipe that can be served as a starter or used as a canapé at a cocktail party.
The cheese I use, funnily enough called St George, is a Camembertstyle cheese made using goats milk from Nut Knowle Farm, World’s End in East Sussex. It’s really rich, creamy and dense.
If you can’t get hold of the cheese, give this recipe a try with Welsh Brie called Perlwen or even a Cheshire Brie made with milk from Guernsey cows. Makes 20 canapés ●● 400g St George cheese, rind on ●● One clove garlic – crushed ●● 20 thin slices pickled ginger ●● 50g flour ●● Two eggs – lightly beaten to mix ●● 100g breadcrumbs ●● Vegetable oil for frying To Serve ●● Frisée salad ●● Delicate plum sauce or tangy chutney Method:
1. Take the St George cheese and slice into even chunks, place in a bowl, add the garlic and toss gently.
2. Take a piece of the ginger and stick into each chunk of cheese.
3. Toss the cheese pieces in the flour, shaking off any excess flour, roll in the egg and then in the breadcrumbs.
4. To get a crispier crunch – roll again in the egg and finally one last roll in the breadcrumbs.
5. Place in the fridge until ready to serve.
6. Heat the vegetable oil to 170°C and fry the fritters for two to three minutes until crisp and golden brown. Serve immediately – on their own or with your favourite dipping sauces or chutney.
Nutters Restaurant, Edenfield Road,
Rochdale. Tel: 01706 650167 @Nutsfood on Twitter