Crumbed Chevre with Tomato and Mushrooms
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
- For the mixed salad
- ⅛ cup olive oil
- 1 ⅓ cups Chestnut mushroom (quartered)
- ¼ cup Pine nuts
- 2 Plum tomato (blanched, de-seeded and diced)
- 3 cups mixed salad
- For the raspberry dressing
- ⅓ cup Raspberries
- 1 Tbsp superfine caster sugar
- ⅛ cup sunflower oil
- 1 Tbsp white wine vinegar
Preparation steps
1.
Start by preparing the raspberry dressing; combine the raspberries and caster sugar in a mixing bowl and mash until pureed. Strain through a sieve and collect the puree in a bowl below. Whisk in the white wine vinegar and olive oil and season to taste. Cover and set to one side until ready to serve.
2.
Heat the vegetable oil in a large, heavy-based saucepan to 180°C | 350°F. Dust the goat's cheese rounds with the plain flour, shaking off any excess. Dip in the egg, then coat evenly in the breadcrumbs. Deep-fry for 3-5 minutes until golden brown all over, then drain on kitchen paper.
3.
Heat the olive oil for the salad in a frying pan over a moderate heat and saute the mushrooms with a little seasoning, stirring and tossing occasionally, for 2-3 minutes until softened. Remove from the heat.
4.
Arrange the mixed leaf salad on plates and top with a mixture of the mushrooms, tomatoes and pine nuts, then dress with a little of the raspberry dressing. Arrange the goat's cheese on slices of the granary bread and sit next to the salad. Serve immediately.
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