“The light crispness comes from the flour, egg wash and breadcrumbs that coat creamy slices of Selina Errington’s fine cheese. The piquant addition of salsa rossa makes this dish a great starter or main. The use of fresh mint, parsley and basil is essential here. Do not use dried herbs please.”

Serves 2
Prep time: 20 minutes; cooking  time: 5 minutes plus 1 hour to roast the peppers

INGREDIENTS

1 Errington Elrick Log, cut into 6 slices, available from IJ Mellis or George Mewes or online from Errington
1 red pepper
2 tomatoes, quartered, seeds removed and diced
Quarter of a radicchio lettuce, washed and diced into small cubes
Half a small red onion, finely diced
1 teaspoon chopped parsley
1 teaspoon chopped mint
1 teaspoon chopped basil
1 teaspoon capers
1 tablespoon good red wine vinegar, I like Forum Cabernet Sauvignon vinegar for its sharp but subtle sweetness
2 to 3 tablespoons good olive oil
Good salt and pepper
2 eggs, whisked with a little milk, salt and pepper
2 tablespoons plain flour
4 tablespoons breadcrumbs, Panko are good to use here
A handful of ground almonds
A few radish slices to garnish
500ml rapeseed oil

METHOD 

Heat the oven to 180°C and roast the pepper for an hour. Allow to cool, remove the skin and seeds, then dice.

Make the salsa rosso by mixing the onion, radicchio, parsley, mint, basil, capers, diced tomatoes, diced peppers and vinegar together in bowl and trickling over a couple of tablespoons of olive oil. Season with salt and pepper.

Heat the rapeseed oil in a fryer or small pot to 180°C.

Mix the breadcrumbs with the ground almonds. Dip the goat’s cheese in flour, then the egg wash and then the breadcrumbs to give them a good coating. Fry in the hot rapeseed oil until golden - about 1 to 2 minutes.

Plate this dish up simply. Add the salsa to the plates and place the crispy goat’s cheese on top. Add a few slices of radish for a crunchy garnish.