Warm cheese fondants, apple and walnut salad

Martin Wishart: Chef

Ingredients: serves 4

50g plain flour
50g butter
150ml warm milk
125g Aiket or a similar Camembert or Brie cheese
Selection of mixed salad leaves
50g walnut
1 Braeburn apple, sliced
Breadcrumbs
1 beaten egg

Description of Aiket Cheese:

West Clerkland Farm near Stewarton is a small family-run farm in the heart of Ayrshire, producing cows', sheeps' and goats' milk, used for making a range of award-winning hard, soft and fresh cheeses. Ann Dorward and her team of two make a wide variety of cheeses from their unpasteurized milk.

Aiket is a soft Brie type cheese with a bloomy rind.

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 until golden brown.

Serve:

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