Soft cheese fritters with leek salad and redcurrant vinaigrette

Method

1. Put the leeks, peas and broad beans into a pan of boiling salted water and cook for about 4-5 minutes until tender.

2. To make the vinaigrette; combine the Dijon mustard, egg yolk, vegetable oil, white wine vinegar and redcurrant jelly.

3. Drain the vegetables and pour the vinaigrette over the hot vegetables.

4. Leave to become cold and add the dandelion leaves.

5. Arrange the salad on a serving plate

6. To make the cheese fritters; mix all the batter ingredients together in a bowl.

7. Cut the frozen cheese into 2.5cm long rectangles about 3cm thick. Sprinkle with marjoram.

8. Wrap each piece of cheese in a slice of ham.

9. Heat the oil in a deep-fat fryer or large pan.

10. Dip the cheese slices into the batter and deep fry for 1 minute.

11. Remove and drain on kitchen paper.

12. To serve; place the salad on a serving plate and drizzle with a squeeze of lemon juice. Arrange the fritters on top and serve straight away.

Comments                        add a comment

Be the first to add a comment...

Ingredients

For the leek salad

4 large leeks, sliced
200g peas
200g shelled Broad beans
1 bunch dandelion leaves

For the vinaigrette

1 tbsp Dijon mustard
1 egg yolk
400ml vegetable oil
3 tbsp white wine vinegar
1 tbsp redcurrant jelly

For the batter

50g plain flour
50g cornflour
1 tsp Baking powder
600ml soda water
100ml crushed ice

For the cheese

500g Perl Wen Cheese, (similar to Camembert) frozen for 1 hour
1 small bunch marjoram, finely chopped
8 slices air-dried ham, cut in half to make 16 pieces
oil, for deep frying
1 squeeze lemon juice, to serve

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Afternoon tea, curry cookery courses and more!
Special offers on wine
Save money on shopping bills