Salad Of Hazelnut Coated Goats Cheese With A Redcurrant D

They who have no Bible may still look up to the moon walking in brightness and the stars watching in obedient order; they may see in the joyous sunbeams the smile of God, and in the fruitful shower the manifestation of His bounty; they hear the rending thunder utter His wrath, and the jubilee of the birds sing His praise; the green hills are swelled with His goodness; the trees of the wood rejoice before Him with every quiver of their foliage in the summer air.

Robert Dabney

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains	British	Starter	4	Servings

INGREDIENTS

2		125 g Goat's Cheeses
		British
125	g	Hazelnuts
2	T	Hazelnut Oil
1		Watercress or American Cress
1		Good Handful of Rocket
		Leaves
1		Few Light Green Extra Fine
		Frisee Leaves
55	g	Redcurrants, plus a few
		extra
		sprigs
1	t	Sugar
1	T	White Wine Vinegar
4	T	Extra Virgin Hazelnut Oil
		Salt & Pepper
1		Mango, diced
6		Spring Onions – finely
		sliced
2		Tomatoes, flesh – diced
1		Lime, Juice and Zest
1		Red Chilli – finely chopped
1	t	Caster Sugar
		Few redcurrants – Stripped
		from the stems
		Seasoning

INSTRUCTIONS

Stir everything together for the salsa and taste for seasoning. Leave
for the flavours to blend. Wash and dry the salad leaves. Chill well.
Make the dressing. Liquidise everything together and taste for
seasoning. Warm gently. Either roast or toast the hazelnuts until the
skins become papery and will rub off. Tip them into a tea towel and
rub the skins off. Roughly chop the nuts. Divide each cheese into 2
and reshape into rounds. Roll all sides in the chopped hazelnuts  until
coated. Drizzle the surface with hazelnut oil and put to chill.
Preheat oven or grill. Oven temperature 220Â°c / 450Â°f / Gas Mark 7.
Heat a griddle pan or skillet until very hot. Cook goat's cheese on
one side until golden brown. Turn carefully with a palette knife and
cook the second side. It will take about 30 seconds each side. Remove
to an oven tray and either bake or grill for 2 - 3 minutes until
cheese is heated and slightly melted. Arrange salad leaves on plates.
Place hot cheese on top with a sprig of redcurrants. Drizzle the warm
dressing over and around, allowing it to separate into golden & red
pools. Add a spoonful of salsa to each plate and serve.  Converted by
MC_Buster.  NOTES : Chef:Tessa Bramley  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Don’t Wait For the Hearse to Take You to Church”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 377 Calories From Fat: 265 Total Fat: 25.8g Cholesterol: 0mg Sodium: 1021.3mg Potassium: 237.8mg Carbohydrates: 19.1g Fiber: 9.2g Sugar: 2.6g Protein: 4.8g