For the plum and fig chutney, peel the onions and cut them into slices.
Wash and dry the plums, remove the seeds and cut them into quarters.
Cut the figs into small pieces.
Put the spices, chilli, brown sugar, apple vinegar and 1/4 tsp salt in a pot and bring to the boil.
As soon as the mixture starts to boil, reduce the heat. Cook uncovered for approx. 30 minutes and stir occasionally. The chutney is ready when it is thickened. Split the chutney into two glasses (350ml each) with screw-on lids and allow it cool.
Meanwhile, to make the nutty crust for the cheesy, nutty bites, chop the nuts into small pieces. Mix with the breadcrumbs on a plate. For breading, pour some flour onto a second plate and whisk the eggs and put onto a third plate.
Cut the Pié d´Angloys soft cheese into 6 pieces. First, turn the cheese pieces in the flour, then in the eggs and finally in the nut mixture. Fill the frying pan with oil until about 2 cm high and heat.
Fry the breaded cheese pieces on a medium heat on both sides until golden brown. Drain on a paper towel. Serve with the plum and fig chutney.
400g Pié d’Angloys
2 tbsp Hazelnut kernels
4 tbsp Breadcrumbs
2 Eggs
Flour
Oil for frying
For the Chutney:
200g Red onions
500g Plums
100g Figs (dried)
1 tsp Coriander seeds
1 tsp Fennel seeds
1 tsp Mustard seeds
1 Star anise
1 Small chilli (fresh or dried)
125g Brown sugar
75ml Cider vinegar
Salt & pepper
View Method
Recipe Method
For the plum and fig chutney, peel the onions and cut them into slices.
Wash and dry the plums, remove the seeds and cut them into quarters.
Cut the figs into small pieces.
Put the spices, chilli, brown sugar, apple vinegar and 1/4 tsp salt in a pot and bring to the boil.
As soon as the mixture starts to boil, reduce the heat. Cook uncovered for approx. 30 minutes and stir occasionally. The chutney is ready when it is thickened. Split the chutney into two glasses (350ml each) with screw-on lids and allow it cool.
Meanwhile, to make the nutty crust for the cheesy, nutty bites, chop the nuts into small pieces. Mix with the breadcrumbs on a plate. For breading, pour some flour onto a second plate and whisk the eggs and put onto a third plate.
Cut the Pié d´Angloys soft cheese into 6 pieces. First, turn the cheese pieces in the flour, then in the eggs and finally in the nut mixture. Fill the frying pan with oil until about 2 cm high and heat.
Fry the breaded cheese pieces on a medium heat on both sides until golden brown. Drain on a paper towel. Serve with the plum and fig chutney.
