1 round goats' cheese, sliced into 2 rounds
85 g (3 oz) plain flour
1 egg, lightly beaten
3 tbsp olive oil
85 g (3 oz) hazelnuts, finely chopped
85 g (3 oz) plain flour
1 egg, lightly beaten
3 tbsp olive oil
85 g (3 oz) hazelnuts, finely chopped
For the compote
110 g (4 oz) dried mixed fruit, roughly chopped
85 ml (3 fl oz) red wine
3 tbsp brown sugar
handful coriander and mint leaves, roughly chopped
85 ml (3 fl oz) red wine
3 tbsp brown sugar
handful coriander and mint leaves, roughly chopped
method
1. To make the compote, put the fruit, red wine and sugar in a pan and simmer for 8-10 minutes.
2. Stir in the herbs.
3. Dip the goats' cheese in the flour and shake off any excess.
4. Dip it in the egg and finally in the hazelnuts.
5. Shallow fry the cheese for 2-3 minutes on each side until golden and beginning to melt.
6. Serve with the compote.
2. Stir in the herbs.
3. Dip the goats' cheese in the flour and shake off any excess.
4. Dip it in the egg and finally in the hazelnuts.
5. Shallow fry the cheese for 2-3 minutes on each side until golden and beginning to melt.
6. Serve with the compote.
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