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Deep-Fried Goat's Cheese with Winter Pear and Watercress Salad

Crispy spring roll parcels filled with goat's cheese and onion marmalade, served alongside a fresh pear and walnut salad.

VegetarianAppetiserSaladFriedGoat's Cheese

Estimated Nutrition

Per Serving Total
Calories 1171.3 kcals 2342.6 kcals
Carbohydrates 64.3 grams 128.5 grams
Fat 89.2 grams 178.4 grams
Protein 27.1 grams 54.2 grams
Cook Time
30 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
4
sheet
Spring Roll Pastry
20cm square
1
tbsp
Brown Sugar
CondimentsSauces
2
tbsp
Red Wine Vinegar
1
tbsp
Balsamic Vinegar
0.5
tsp
Dijon Mustard
Dairy
200
g
Goats' Cheese
Crottin or one whole piece
Fruits
1
unit
Avocado
Cut into large wedges
1
unit
Pear
Ripe but firm, sliced
Liquids
150
ml
Red Wine
NutsSeeds
0.5
tsp
Thyme
Freshly picked leaves
1
tbsp
Walnuts
Halved
OilsFats
2
tbsp
Virgin Olive Oil
1
unit
Vegetable Oil
For frying
6
tbsp
Peanut Oil
Other
1
unit
Eggwash
Beaten, for sealing
0.25
tsp
Honey
Vegetables
2
unit
Red Onion
Thinly sliced
1
stalk
Celery
Peeled and thinly sliced
2
bunch
Watercress
4
unit
Cos Gem Lettuce
Separated into leaves
150
g
Rocket Leaves

Steps

  • Fry sliced onions in olive oil for one minute then add brown sugar to caramelise.
  • Simmer with vinegar, red wine, and herbs for 25 minutes until jam-like and chill.
  • Brush pastry with eggwash, top with marmalade and cheese, then wrap into secure parcels.
  • Heat vegetable oil in a large pan to 170°C.
  • Combine salad leaves, avocado, pear, and celery in a bowl and season.
  • Whisk mustard, honey, balsamic, and oil into a dressing and toss with salad and walnuts.
  • Fry parcels for 2 minutes until golden, drain on paper, and serve over the salad.