FIG, GOATS CHEESE AND HAZELNUT RECIPE FROM CHISWICK RESTAURANT x x

Mangrove Mountain figs, Hawkesbury goat’s curd, roasted hazelnuts

Serves 2

You will need:

80g Hawkesbury goat’s curd


2 whole Mangrove figs, washed

50ml hazelnut dressing

20g hazelnuts, roasted

Mixed herbs

Hazelnut dressing


5g Dijon mustard

1g garlic


20ml Chardonnay vinegar

20g honey

40ml Hazelnut oil

Salt and pepper

Method


• In a mixing bowl, add mustard, garlic, vinegar and honey, whisk all the ingredients together. Once combined, slowly whisk in the oil emulsifying all the ingredients. Season with salt and pepper to taste and set aside.
• Slice the figs so you end up with 8 pieces, add to a small mixing bowl and dress with the hazelnut dressing, set aside.
Place the goat’s curd onto the plate and spread it around to make a rough circle. Place the dressed figs loosely on top, sprinkle with the hazelnuts and garnish with the mixed herbs.
• Enjoy x x