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Deep-fried Goats’ Cheese On A Jumble Of French Beans And

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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.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
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


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