Try these tasty goat's cheese feta beignets from Bryan McCarthy, they are little mouthfuls of heaven.

"The main ingredient in this dish is a fantastic new goat’s cheese feta from Jane Murphy`s Ardsallagh in east Cork. It is superb with the organic tomatoes and courgettes from Richard’s Little Farm in North Cork, basil and pine nuts – a very Mediterranean dish with amazing Cork produce" – Bryan McCarthy

Yield: Serves:4

Ingredients

  • 500g/ 1.1oz Ardsallagh goat’s feta cheese
  • 2 eggs
  • 50ml/1.6fl oz milk
  • 150g/5.2oz plain flour, seasoned
  • 100g/3.5oz panko breadcrumbs
  • Oil for deep frying

For the tomato and courgette chutney

  • 4 red cherry tomatoes, quartered
  • 4 yellow cherry tomatoes, quartered
  • 4 purple cherry tomatoes, quartered
  • 1 yellow courgette, quartered
  • 1 green courgette, quartered
  • Salt and pepper
  • Olive oil
  • 50ml/1.6fl oz vinegar
  • 100ml/3.3fl oz white wine
  • 50g/1.7oz sultanas
  • 3 shallots, finely diced
  • 1 clove garlic
  • 1 teaspoon chopped thyme
  • 50ml/1.6fl oz rapeseed oil
  • ½ teaspoon ground allspice
  • 75g/2.6oz sugar
  • 1 tin chopped tomatoes
  • Salt and pepper

For the pesto

  • 50g/1.7oz pine nuts
  • 100g/3.5oz basil
  • 50g/1.7oz Killeen Farmhouse goat’s cheese
  • 100ml olive oil
  • Salt and pepper

Method

  1. To make the chutney, put the cherry tomatoes and courgette on a baking tray, season and drizzle with a little oil and bake at 110ºC/gas mark ¼ for 40 minutes.
  2. Bring the vinegar and wine to the boil. Add the sultanas and leave to soak.
  3. Sauté the shallots, garlic and thyme in the rapeseed oil for five minutes. Add the allspice and sugar and cook for two minutes, then add the vinegar, wine and sultana mix and cook for six minutes on high heat while stirring.
  4. Add the chopped tomatoes and two-thirds of the slow roasted courgette and cherry tomatoes. Reserve the rest for plating up. Cook on a low heat for 30 minutes. Adjust the seasoning. Fill 2 hot sterilised kilner jars with the chutney.
  5. To make the basil pesto, toast the pine nuts. Keep half aside for the garnish and put the rest in a blender with the basil, cheese and olive oil. Blend to a paste and season to taste.
  6. To make the goat’s cheese feta beignets, roll out 20x25g balls of feta (four per portion).
  7. Place the egg with the milk in a small bowl and beat well. Dredge the feta balls in the flour, then dip into the egg and roll in the panko breadcrumbs to fully coat.
  8. Deep fry in hot oil at 180°C until golden. Drain on kitchen paper, season well and keep warm.
  9. Place the chutney on the plate with a few spoons of the reserved roasted courgette and tomato mix and stack the crispy feta beignets on top. Drizzle pesto around and sprinkle pine nuts on top. Garnish with a sprig of basil.

Tip: The chutney is best made in advance and tastes even better after a few weeks. It can be used immediately.