Warm goats’ cheese in breadcrumbs A favourite on the plate in minutes

THIS dish is a firm favourite in the restaurant – one that I have on the vegetarian menu a lot. It is easy to make and is on the plate in minutes. You can also easily change the cheese to what is available or to suit your own preference.

SERVES 4

4 portions Crottin goats’ cheese 1 pkt mixed salad leaves 100g plain flour

1 bunch spring onions

3 eggs

2 plum tomatoes

200g panko breadcrumbs 50ml vinaigrette

2 eggs

50g raisins

1 tbsp mustard

2 tbsp white wine vinegar 100ml olive oil 50ml white truffle oil water (for consistency)

Cut and roll the Crottin goats’ cheese into even-sized balls, then put into the fridge to firm up.

Put the flour, eggs and breadcrumbs into three separate bowls. When the goats’ cheese balls are firm, dip them into flour, shaking off the excess flour, dip into the egg, then into the breadcrumbs, making sure they are evenly coated all around, and pop into the fridge until needed.

Put the raisins into cold water, bring to the boil, drain and cool down. Peel and chop the spring onions finely.

Core and score the tomatoes, put into boiling salted water for 10-15 seconds, cool down, peel off the skin, cut into quarters then deseed, leaving you with the petals. Dice evenly.

Wash and dry the salad leaves (for quickness, if you preferred to use bottled mayonnaise, just add in the truffle oil). Separate the eggs, putting the yolks in a bowl, add the mustard and the vinegar. Mix gently, then add the oil to the mixture slowly. This is the base of your mayonnaise made; add in the truffle oil and, if looking thick, add a little water.

Put some olive oil into a frying pan, making it nice and hot, add in your goats’ cheese balls, ensuring a nice even golden colour all around.

Drizzle the vinaigrette over the salad leaves, place onto the four plates, then sprinkle the spring onions and tomatoes on top.

Place the goats’ cheese balls around the top of the salad leaves and drizzle the white truffle dressing all round.

Happy eating!

Brian Maule at Chardon d’Or Restaurant, 176 West Regent Street, Glasgow, G2 4RL telephone 0141 248 3801, email: info@ brianmaule.com website: www.brianmaule.com