Radicchio with Pear Chutney, Goat's Cheese and Walnuts Recipe

4
60 minutes

Ingredients

Pear chutney

  • 1 dash of olive oil
  • 1 onion, diced
  • 6 pears, peeled, cored and diced
  • 100g of brown sugar
  • 100g of apple cider vinegar

Crispy walnuts

  • 100g of walnuts
  • 100g of water
  • 100g of caster sugar

Goat's cheese mousse

  • 160g of goat's cheese, ideally Sinodun Hill
  • 75g of mascarpone
  • 100g of full-fat cream cheese
  • 160g of double cream
  • 10g of lemon juice, (fresh)
  • 8g of salt

To serve

  • 1 radicchio, cut into quarters
  • extra virgin olive oil
  • lemon juice
  • 1 pear
  • 100g of goat's cheese, ideally Sinodun Hill, frozen

Method

1

Begin by making the pear chutney. The recipe makes more than you will need for this recipe, but can of course be jarred and kept in the fridge. Place a large pan over a medium heat with a splash of oil and add the onion with a pinch of salt. Cook until soft but without colour (around 8 minutes), then add the diced pear, sugar and vinegar and cook down over a low heat until thick and jammy (this will take at least 1 hour). Leave to cool

2

To make the crispy walnuts, place the sugar and water in a pan and heat to create a sugar syrup. Add the walnuts and simmer until the liquid reduces and clings to the nuts, making them shiny and glossy. Strain and set aside to dry out and cool

3

You can now either deep-fry the nuts in a small pan of oil or deep-fat fryer until a deep golden brown and crisp, or bake in an oven preheated to 210ÂșC/gas mark 7 for 6 minutes. Once cooked, sprinkle with sea salt flakes and set aside

4

To make the goat's cheese mousse, whip all the ingredients together and season with salt and lemon juice. Transfer to a piping bag

5

Dress the radicchio quarters with a little extra virgin olive oil and lemon juice

6

You are now ready to assemble the dish. Pipe goat's cheese mousse in between each leaf of the dressed radicchio, then spoon in a little of the pear chutney. Finely slice the pear and add slices between the leaves too. Sprinkle with some crispy walnuts and finish with a good amount of grated Sinodun Hill (freezing it makes it possible to finely grate)