Recipes: Cheese & onion sandwich

olive magazine reader Mark Edwards shares his show-off starter of oozy goat's cheese, sweet onion marmalade and crisp onion rings

• 4 whole small goat's cheese crottins
• white breadcrumbs , from 5 slices of bread
• few leaves thyme
• 100g plain flour , seasoned
• 2 eggs , beaten
• olive oil
• 80g bag rocket
• balsamic vinegar

FOR THE RED ONION MARMALADE

• 25g butter
• 1 large red onion , thinly sliced
• 1 tbsp demerara sugar
• 2 tbsp white wine vinegar
• 150ml red wine or water
• 1 bay leaf
• large pinch chilli flakes

FOR THE ONION RINGS

• 1 small red onion , sliced into thick rings
• milk
• plain flour , seasoned

  

  1. For the onion marmalade, melt the butter in a pan, add the onion and fry for 1 minute. Add the sugar and cook until lightly caramelised. Pour over the vinegar and red wine, add the bay leaf and chilli and cook over a gentle heat for about 25 minutes, until it has a jammy consistency. Chill until needed.
  2. Remove the rind from the top and bottom of each cheese and halve horizontally. Put a spoonful of marmalade on one half, put the cheese together again. Chill for 15 minutes.
  3. Mix the breadcrumbs with the thyme. Dust the goat's cheeses in the seasoned flour, dip in the egg, then roll in breadcrumbs. Repeat egg and breadcrumb layers, then chill to set.
  4. To make the onion rings, dip the onion in milk, then seasoned flour. Fill a pan a third full with olive oil and heat to 180C and deep-fry the rings until golden, then drain on kitchen paper. Deep-fry each cheese for about 3 minutes, or until golden and crisp. Serve with rocket dressed with balsamic vinegar and marmalade. Scatter over the onion rings.

  Per serving

  465 kcalories, protein 17,2g, carbohydrate 51,3g, fat 21,5 g, saturated fat 9,6g, fibre 2,4g, salt 1,14 g