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

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