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BAKED GOATS CHEESE PARCEL WITH CELERIAC WALDORF SALAD

BY DEBBIE CROMPTON
INGREDIENTS FOR WALDORF FOR 4 PEOPLE AS A LUNCH:

About 10 freshly shelled walnuts, roughly chopped
2 apples julienned – Coxes Orange or Braeburn
200 ml mayonnaise
Juice of half a lemon
2 fennel bulbs, cut into same size as apples
Half a cup Italian Parsley, roughly chopped
500 g celeriac cut into same size as apples
Place all ingredients in a bowl and toss together. Taste and season well.
For the parcels:
A little melted butter
120 g goat cheese per person
2 sheets filo pastry per person

TO SERVE:

A drizzle of extra virgin olive oil and a drizzle of good quality balsamic vinegar or Vincotto.
Brush a sheet of filo with some melted butter then place a second sheet on top and brush again with butter. Wrap the cheese tightly and refrigerate until cold to avoid the cheese escaping during cooking. The parcels can be made the night before.
Preheat oven to 230⁰C. It needs to be hot! Make sure it is adequately preheated. Grease a baking tray and place the parcels on top. Brush the parcels with melted butter.
Plate the Waldorf salad ready to go on plates. You could use a biscuit cutter or similar to get a tidy shape if you like. Remove parcels from oven after 6 – 8 minutes, and put on Waldorf salad. Put your thumb over the top of the olive oil bottle to control a drizzle around the plate and carefully do the same with the Vincotto.

BAKED GOATS CHEESE PARCEL WITH CELERIAC WALDORF SALAD