Crispy cheese nuggets with grape chutney and pecan salad

Crispy cheese nuggets with grape chutney and pecan salad

By
From
Home Comforts
Serves
4-6
Photographer
Yuki Sigura

The team named these nuggets, but there isn’t a fancier name really. Think of them as nuggets of gold, though, rather than the other famous fried nuggets… The chutney works so well with them, but bought stuff could be used, too.

Ingredients

Quantity Ingredient

For the chutney

Quantity Ingredient
100g light muscovado sugar
1 onion, finely chopped
100g sultanas
150ml sherry vinegar
2 tomatoes, roughly chopped
300g red grapes, halved
sea salt
freshly ground black pepper

For the pecan salad

Quantity Ingredient
100g caster sugar
100g pecan halves
2 heads little gem lettuce, leaves separated
2 tablespoons ‘house’ dressing, (see note)

For the cheese nuggets

Quantity Ingredient
flavourless vegetable oil, to deep-fry
125g plain flour
4 eggs, lightly beaten
150g fresh breadcrumbs
400g assorted cheese, cut into 3cm chunks

Method

  1. Heat a large frying pan until hot, add the muscovado sugar and heat until the sugar is just caramelising. Don’t stir, but swirl the pan from time to time. Add the onion and sultanas then pour in the sherry vinegar. Add the tomatoes and grapes and cook for 12–15 minutes, or until the grapes are tender and the mixture has thickened. Season with salt and pot into a sterilised jar.
  2. For the salad, pour 100ml of water into a saucepan and add the sugar. Bring to a boil and simmer until the sugar has dissolved and the syrup thickened slightly. Add the pecans and cook for two or three minutes, then transfer to a plate lined with greaseproof paper.
  3. Heat a deep-fat fryer to 180°C or heat the oil for deep-frying in a deep heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped in. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
  4. Carefully place the pecans, a few at a time, into the hot oil for a couple of minutes, or until golden-brown. Remove using a slotted spoon and transfer to a plate lined with greaseproof paper. Set aside to cool.
  5. To make the cheese nuggets, tip the flour into a shallow bowl and put the egg and breadcrumbs into another two shallow bowls. Pass the chunks of cheese through the flour, turning to coat on all sides, then through the beaten egg. Finally roll each through the breadcrumbs to coat.
  6. Carefully lower a batch into the hot fat and fry for 30–60 seconds until golden, softened and hot through. Drain on kitchen paper and keep warm while you cook the rest
  7. Place the little gem leaves in a bowl, drizzle the dressing over, then scatter in the cooled pecans and toss to coat.
  8. Top with the crispy cheese nuggets and finish with a spoonful of chutney.

Note

  • To make the ‘house dressing’, place 1 egg yolk into a bowl along with 1 teaspoon of English mustard and 2 teaspoons of runny honey. Add 2 tablespoons of cider vinegar and whisk, then gradually add 150ml of vegetable oil, whisking all the time until thick and creamy.
Tags:
James Martin
Saturday Kitchen
comfort food
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