Quenelles of Goats’ Cheese with Salad
Quenelles of Goats’ Cheese with Salad

Ingredients

Method

  • Veg oil for deep frying
  • 500g goats’ cheese
  • Flour, for dusting
  • 1 egg, beaten
  • 100g breadcrumbs
  • 500g fresh peas
  • 50g pea shoots or watercress
  • 3 thinly sliced radishes
  • Handful of chopped mint
  • 2 lemons, juice and zest
  • Olive oil
  • Salt and pepper
  • Heat the oil to sizzling temperature. Soften the goats’ cheese by beating it with a spoon, then shape into quenelles with two tablespoons and roll them in flour. Dip in the beaten egg, roll in breadcrumbs, and deep fry for a few minutes or until the breadcrumbs are crisp and golden. Leave to drain on kitchen paper.
  • Cook the peas in a pan of salted boiling water for about a minute to blanch, then toss in a bowl with the pea shoots, radish, mint, and lemon zest. Mix a little olive oil with the lemon juice and whisk with salt and pepper, and drizzle all over your salad. Serve your quenelles on a bed of the salad, and enjoy!
10 mins
4 serving
This recipe pairs perfectly with the The Story 'Port Campbell' Sauvignon Blanc 2019 from Port Campbell, Australia.

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