Cured red cabbage with fried goat’s cheese & caramelised apples

Cured red cabbage with fried goat’s cheese & caramelised apples

By
From
Catalonia
Serves
4
Photographer
Laura Edwards

For me, one of the best things about writing a book is the research, because in doing this, I always find new and fascinating things. In Girona I discovered one of the most silky goat’s cheeses I have ever tasted in my life, called Nuri. This cheese is really creamy and has a delicate, mellow flavour.

It will be difficult to find Nuri outside Girona or even outside the region of L’Empordà, but any good goat’s cheese can be used for this dish.

Ingredients

Quantity Ingredient

for the red cabbage

Quantity Ingredient
1 medium red cabbage, finely shredded
4 tablespoons flaky sea salt
600ml moscatel vinegar
130g caster sugar
1 cinnamon stick
300g soft goat’s cheese
2 tablespoons chopped tarragon
sea salt
freshly ground black pepper
3 tablespoons plain flour
1 free-range egg, beaten
50g panko breadcrumbs
2 apples
40g unsalted butter
2 tablespoons caster sugar
olive oil, for deep-frying
extra virgin olive oil

Method

  1. First, cure the red cabbage. Toss the cabbage in the sea salt then wrap in a clean tea towel and leave in a colander over the sink overnight. Wash, pat dry with kitchen paper and pack into a sterilised jar. Pour in the vinegar and add the sugar and cinnamon. Leave to cure for a minimum of seven days.
  2. Mash the goat’s cheese in a bowl with the tarragon and seasoning. Roll into small balls. Put the flour, egg and breadcrumbs in separate bowls. Dip each cheese ball into the flour, followed by the egg and then breadcrumbs. Put on a tray lined with baking paper and freeze for 20 minutes.
  3. Peel and core the apples and slice into wedges. Melt the butter in a pan and add the apples and sugar and cook, turning, until sticky and caramelised. Transfer the apples to a plate and keep the pan to one side.
  4. Heat the olive oil in a small, deep pan to 180°C. Fry the cheese balls until golden brown then remove with a slotted spoon and drain on kitchen paper. Season with sea salt.
  5. Drizzle some extra virgin olive oil into the still warm apple pan.
  6. Drain some of the red cabbage and arrange on small plates. Top with the apples and fried goat’s cheese balls then spoon over the sweet extra virgin olive oil.
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