Warm cheese fondants, apple & walnut salad

Martin Wishart: Chef

Ingredients: serves 4

50 g plain flour
50 g butter
150 ml milk (warm, not too hot)
125 g Aiket (or a similar Camembert or Brie cheese)
Selection of mixed salad leaves
50 g walnuts
1 Braeburn apple (sliced)
breadcrumbs
1 beaten egg

Method:

Over a low heat, melt the butter in a pan, then add the flour and stir to form a roux.
Slowly add the milk, while stirring continuously with a wooden spoon.
Continue to add the milk until the mixture becomes smooth. Next add the Aiket or similar cheese in small amounts and stir in until melted.
Using a small tray, approximately 25cm square, place a piece of silicon paper in the bottom. Spoon in the cheese mixture and cool in the fridge for 2 hours.
Shape the cheese mixture into small balls, dust in flour, then coat in beaten egg and bread crumbs.
Fry in vegetable oil at 180°C / 350°F / Gas Mark 4 until golden brown.

To serve:

Add the sliced apple and walnuts to the mixed salad leaves. Serve with the warm cheese fondants.

Recipe tips:

Dairy products should be refrigerated within two hours of purchase. Ice cream and other frozen dairy products should be put in the freezer as soon as possible.