So here is my first blog post from our new place in Great Oxendon! Sorry it has taken a while, but getting settled down has taken longer than expected, and living in the countryside does come with its distractions – baby lambs, for example.
This is a great recipe if you are looking for something light, quick and easy – and of course, very tasty! I could easily eat a kilo of Goats Cheese in one go, I just love the stuff and hands down, it is my favourite cheese. The below recipe is for 2 people, but can easily be multiplied for more.
150 gram Goat Cheese Round, cut in half
75 grams Walnuts
50 grams pine nuts
2 TBSP walnut oil
300 grams cooked Beetroot, in vinegar
1 TBSP olive oil
3 TBSP plain flour
1 large egg
120 grams mixed salad leaves
Salt and Pepper
To start, place the walnuts in a mini food processor and blitz, until it resembles breadcrumbs. You can alternatively, place the walnuts in a tea towel and bash them about with a rolling pin (this also is a great stress reliever!)
Grab 3 small plates, in one place the flour, in the other the egg (mix it about) and finally, in the third, place the walnuts.
Dip the Goat Cheese rounds in the flour, then the egg and finally, the walnuts.
Heat the olive oil in a frying pan, on a medium eat. Add the Goat Cheese rounds, and pan fry for 2-3 minutes on each side, until golden brown. Remove the Goat Cheese rounds, and place them on a bed of mixed salad leaves.
Next add the pine nuts to the frying pan, and dry fry for about 2 minutes – until fragrant and slightly brown. Keep a careful watch here, as pine nuts can easily burn. Sprinkle the pine nuts over the salad.
Next, quarter the cooked Beetroot, and toss into the frying pan. Cook for a minute or so, just until the Beetroot is nice and warm. Finally, add the Beetroot to the salad, drizzle over the walnut oil, and to finish off, season with salt and pepper. Enjoy!