Neven’s Crispy Goats Cheese with Beetroot, Fig and Cranberry Relish

Name: Neven’s Crispy Goats Cheese with Beetroot, Fig and Cranberry Relish
Yield: 4
Ingredients: 50g (2oz) fresh white breadcrumbs; 2 tbsp finely chopped fresh flat leaf parsley; 2 tsp toasted hazelnuts, finely chopped; 2 tsp sesame seeds; 2 eggs; 50g (2oz) plain flour; 2 x 300g Corleggy Kid Goats cheese log, cut into rounds (approximately 4-5 from each log); rapeseed oil, for deep-frying; 175g small precooked baby beetroot, cut into wedges; 2 sprigs of fresh thyme; 4 tbsp balsamic vinegar; 2 Highbank Orchard Irish Apple Syrup; 2 tbsp rapeseed oil; Zest & juice ½ lemon

Delight in Neven's Crispy Goat Cheese, beautifully paired with vibrant beetroot and a luscious fig and cranberry relish for a dish that celebrates the essence of seasonal flavours.

4 people

Ingredients

For the Goats Cheese:

50g (2oz) fresh white breadcrumbs
2 tbsp finely chopped fresh flat leaf parsley
2 tsp toasted hazelnuts, finely chopped
2 tsp sesame seeds
2 eggs
50g (2oz) plain flour
2 x 300g Corleggy Kid Goats cheese log, cut into rounds (approximately 4-5 from each log)
rapeseed oil, for deep-frying

For the Beetroot:

175g small precooked baby beetroot, cut into wedges
2 sprigs of fresh thyme
4 tbsp balsamic vinegar
2 Highbank Orchard Irish Apple Syrup
2 tbsp rapeseed oil
Zest & juice ½ lemon

2 tbsp brown sugar
200g dried figs
150g dried cranberries
2 tbsp crème de cassis
1 tsp balsamic vinegar

Goats Cheese and Beetroot

For the Goats Cheese:

50g (2oz) fresh white breadcrumbs
2 tbsp finely chopped fresh flat leaf parsley
2 tsp toasted hazelnuts, finely chopped
2 tsp sesame seeds
2 eggs
50g (2oz) plain flour
2 x 300g Corleggy Kid Goats cheese log, cut into rounds (approximately 4-5 from each log)
rapeseed oil, for deep-frying

For the Beetroot:

175g small precooked baby beetroot, cut into wedges
2 sprigs of fresh thyme
4 tbsp balsamic vinegar
2 Highbank Orchard Irish Apple Syrup
2 tbsp rapeseed oil
Zest & juice ½ lemon

Fig and Cranberry Relish

2 tbsp brown sugar
200g dried figs
150g dried cranberries
2 tbsp crème de cassis
1 tsp balsamic vinegar

For the goats cheese:

Put the breadcrumbs in a shallow dish and mix with the parsley, nuts, sesame seeds and seasoning.

Beat the eggs in a separate dish and season lightly. Put the flour on a plate and season.

Lightly coat the goats’ cheese in the seasoned flour, then dip into the beaten egg, shaking off any excess.

Finally, coat in the breadcrumb mixture and place on a tray lined with parchment paper these will keep overnight in the fridge prior to deep frying

When ready to cook, heat the deep-fat fryer to 180°C (350°F) and cook the coated goats’ cheese for 2-3 minutes, until crisp and golden brown.

Drain well, then put on a baking sheet lined with non-stick baking paper and bake in the oven for another 3–4 minutes to completely heat through.

For the beetroot:

Preheat a medium sized frying pan with half the rapeseed oil

Add the cut beetroot to the frying pan along with the fresh thyme sprigs

Add the balsamic vinegar and apple syrup and reduce the heat to a low heat

Allow to warm through and caramelise for 5-6 minutes, tossing occasionally

Add a little lemon towards the end

For the Fig and Cranberry Relish:

Place 500ml of water and the sugar in a heavy-based pan.

Add the figs, cranberries, crème de cassis and balsamic vinegar.

Bring to the boil, then reduce the heat and simmer for 25-30 minutes, until the figs are completely soft. Blend in food processor for 5 minutes, until smooth.

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