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Deep-fried goats’ cheese with roasted apples and lentils
Fruit and vegetables
2 Braeburn
apples
, cored and cut into quarters
1
red onion
, cut into rings
1 red
chilli
, chopped
2
thyme
sprigs
watercress
sprigs, to serve
2 tbsp chopped
parsley
1 tsp chopped
tarragon
1
garlic
clove, crushed
Tins, packets and jars
100g/3½oz
plain flour
, seasoned with salt and pepper
2 tbsp cooked
Puy lentils
3 tbsp cooked
green lentils
2 tbsp cooked
red lentils
Cooking ingredients
2 tbsp
pine nuts
2 tbsp
olive oil
salt and freshly ground
black pepper
100g/3½oz panko
breadcrumbs
3 tbsp extra virgin
olive oil
1 tbsp
sherry vinegar
50g/1¾oz cooked
buckwheat
salt and freshly ground
black pepper
Dairy, eggs and chilled
2 free-range
eggs
, beaten
1 goats’ cheese log, around 200g/7oz
Back to recipe
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