HERE is a simple dish that we often put on in our Italian restaurant in The Olive Press, on Castle Street, but usually with gorgonzola or dolcelatte. I have adapted it today and substituted the blue cheese for a soft creamy goat’s cheese.

The deep fried walnuts came from an idea from a well known brand of ice cream which included crisp and slightly sweet pecans. The method is the same if you want to mix a few into vanilla ice-cream – however they go wonderfully well with the bitterness of the chicory and the slightly sour taste of the cheese.

GOATS CHEESE, CHICORY AND DEEP FRIED WALNUTS

Ingredients (makes 4)

75ml water
25g caster sugar
30g walnuts
1 head chicory
4 radishes
1 x 200g soft goats cheese
100ml sunflower or vegetable oil for shallow frying
Olive oil
Juice of half a lemon
Sea salt and freshly milled pepper
Basil leaves

Method

1. First place the water and sugar together in a small pan and bring to the boil. When the sugar has dissolved add the walnuts and bring back to the boil for about a minute. Allow to cool and then drain onto kitchen paper.

2. Meanwhile separate the chicory into leaves. Slice the radish thinly and scatter the chicory and radish over four plates, crumble the goat’s cheese over the leaves.

3. Heat the vegetable or sunflower oil in a saucepan, add the drained walnuts and deep fry until caramelised, this should take no more than about 30 seconds or so. Drain onto kitchen paper again.

4. Finally, drizzle over olive oil and a good squeeze of lemon juice, season with sea salt and freshly milled pepper and a few basil leaves.

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