Deep-fried Goats’ Cheese with Rocket Salad
250ml/9fl oz vegetable oil
100g/3½oz goats’ cheese, cut into rounds
100g/3½oz plain flour
1 egg, beaten
100g/3½oz breadcrumbs mixed with 2 tsp fresh thyme leaves, chopped
2 handfuls of rocket
Preheat the oil in a deep pan for deep-frying (CAUTION: Hot oil can be dangerous, do not leave unattended).
Dip the goats’ cheese in the flour, then the egg and then in the thyme breadcrumbs. Place in the fridge to chill for ten minutes.
Meanwhile, deep fry the rocket for 30 seconds and drain on kitchen towel.
Deep-fry the crumbed goats’ cheese for two minutes or until golden. Drain on kitchen towel.
Serve the goats’ cheese with the rocket scattered around the plate.
BBC Good Food Guide
Growing up, this magnificent dish was always the veggies’ Christmas dinner. It’s so damned good that now I’m boss of the kitchen, it’s on the menu every Sunday! Just don’t let the meat eaters try it… I haven’t met one yet that doesn’t want to share!
2 tbps oil
4 oz buckwheat
1 medium onion
8 oz mushrooms
1/4 pt red wine
1/4 pt vegetable stock
4 oz walnuts/chopped nuts, ground finely
8 oz spinach
1 tsp rosemary
1 tsp sage
salt and pepper
Preheat the oven to 180°C, 350°F. Heat oil in a skillet and fry the buckwheat for 2 to 3 minutes. Add onions and mushrooms and cook for a few more minutes. Pour in the wine and vegetable stock and bring to a boil. Reduce heat and simmer for 20 minutes. Add more stock if necessary. Grind the walnuts finely or bash them with a hammer (has been known!). Wash and cook spinach without water for 6 minutes. Chop thoroughly and add with liquid to mix. When buckwheat is cooked, remove pan from heat and let cool slightly. Stir in the nuts and spinach. Add the herbs and mix well. Season to taste. Grease a 1 lb loaf tin and press in the mixture. Bake for 50 to 60 minutes till the top is dark brown and feels firm to the touch. Let it stand for 10 minutes, then turn out onto a plate. Serve with crisp roast potatoes, steaming green veg and gravy. Delicious cold too, with salad or as a pitta filling. Mmmm….