2217. DEEP-FRIED TALEGGIO with BACON and TOMATO CHUTNEY

serves two


For the deep-fried Taleggio
7oz Taleggio cheese, in two pieces
2 rashers streaky bacon
3½oz plain flour
1 free-range egg, lightly beaten
3½oz fresh breadcrumbs
½ pint vegetable oil, for deep frying

For the tomato chutney
1 tablespoon olive oil
½ onion, chopped
2 rashers streaky bacon, chopped
7oz canned tomatoes
1 tablespoon balsamic vinegar

For the deep-fried Taleggio, wrap each piece of cheese in a rasher of bacon. Dredge the cheese parcels in plain flour, then dip into the beaten egg and roll in breadcrumbs to coat. Repeat the process to coat in more flour, egg and breadcrumbs.

Place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

Carefully place the cheese into the hot oil and deep fry until crisp and golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper.

For the chutney, heat the oil in a frying pan and fry the onion until softened.

Add the bacon and fry until crisp.

Add the tomatoes and simmer for 3-4 minutes, until slightly thickened.

Add the balsamic vinegar and simmer for a further 2-3 minutes.

To serve, place the deep-fried Taleggio onto a serving plate with a dollop of chutney.


bacon recipe courtesy of: Brian Turner, Ready Steady Cook, BBC Food