| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | French | Food networ, Food4 | 4 | Servings |
INGREDIENTS
| 200 | g | Goats' cheese log, cut into |
| 4 | Sheets spring roll paste | |
| 1 | Clove garlic | |
| 50 | g | Black olives |
| 10 | Olive oil | |
| 10 | g | Anchovies |
| 1 | Egg | |
| 200 | g | French beans |
| 200 | g | Plum tomatoes |
| 100 | g | Shallots |
| 100 | Olive oil | |
| 20 | Balsamic vinegar | |
| 10 | g | Rosemary |
INSTRUCTIONS
4 Puree the olives, garlic, anchovies and olive oil. Top the pieces of goats' cheese with the tapenade mixture and wrap in the spring roll paste, then seal with egg wash. Blanch, refresh and split the french beans. Chop the tomatoes in to a 1cm dice and mix with finely chopped shallots. Mix in half of the olive oil and balsamic vinegar. Chop the rosemary and mix with the remaining olive oil. Deep-fry the goats' cheese parcel until golden brown. Sit the goats' cheese on a bed of French beans and drizzle the rosemary oil and tomato dressing around. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 119
Calories From Fat: 27
Total Fat: 3.1g
Cholesterol: 46.5mg
Sodium: 252.1mg
Potassium: 306.5mg
Carbohydrates: 17.8g
Fiber: 6.3g
Sugar: 2g
Protein: 5.9g