Total Pageviews

Wednesday, 12 April 2017

Almond-rolled goats' cheese with watercress


This starter (or light lunch) recipe is from Simon Rimmer who became known for the innovative vegetarian food of his Manchester restaurant Greens, which opened in 1990. He says, with watercress coming into season in April, its peppery flavour will work in contrast to the rich goats’ cheese.

As with any recipe shown on this blog, please bear in mind, that not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

Ingredients:
Serves Four
For the beetroot
250g/10½oz fresh beetroot

salt and freshly ground black pepper
75ml/3fl oz olive oil
1 tbsp. balsamic vinegar
For the goats' cheese
oil, for deep frying
200g/7oz soft goats cheese

75g/3oz plain flour
200g/7oz flaked almonds
For the dressing
200g/7oz fresh basil 
leaves
75g/3oz smoked almonds

1 garlic clove
100g/3½oz Parmesan
cheese, or similar vegetarian hard cheese
100ml/3½fl oz olive oil

small handful watercressto serve

Method:
1. Preheat the oven to 200C/400F/Gas 6.
2. For the beetroot, cut the beetroot into cubes and place into a bowl. Season well with salt and freshly ground black pepper and drizzle with the olive oil.
3. Place onto a baking tray and transfer to the oven to roast for 30-40 minutes, or until soft.
4. Remove from the oven and place into a bowl. Drizzle with the balsamic vinegar and stir to coat.
5. For the goats' cheese, half-fill a deep, heavy-bottomed pan with the oil and heat until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
6. Cut the goats' cheese into eight equal pieces and roll up into balls. Dredge the balls in the flour.
7. Spread the flaked almonds out on a plate and roll the cheese balls in the flaked almonds, pressing them into the cheese, to completely coat (don't worry if the almond flakes break up a bit).
8. Carefully add the cheese balls to the hot oil and deep-fry for about 30 seconds - one minute, or until golden-brown all over. Carefully remove with a slotted spoon and drain onto kitchen paper.
9.For the dressing, place the basil, smoked almonds, garlic, parmesan and olive oil into a food processor and blend until smooth.
10. To serve, place a small amount of watercress onto each plate and place a piece of deep fried goats' cheese on top. Place a few cubes of beetroot around the cheese and spoon over a little of the dressing.


Original recipe here

All the best Jan

10 comments:

Jo said...

Yum, this sounds delicious. Beetroot and goats' cheese goes so well together and I love watercress too.

Revrunner said...

It's a welcome time of year when many foods I enjoy are coming back into season.

Tom said...

...I've never had goat cheese.

Plowing Through Life (Martha) said...

Such a great dish! Just the presentation alone is appetizing!

eileeninmd said...

Hello, it does look and sound delicious. Thanks for sharing. Happy Wednesday, enjoy your day!

The Happy Whisk said...

I love almonds and I love beets.

Beatrice Euphemie said...

This sounds so delicious! The combination of flavors is wonderful! xx Karen

Kezzie said...

Mmmmm, that sounds absolutely fantastic!!

Lisa Isabella Russo said...

This looks like a very interesting dish! Thanks for sharing it.

Magic Love Crow said...

I am for sure trying this recipe! Thank you! Big Hugs!