Nigel makes the perfect crispy entrée with pecorino - a hard cheese made from sheep's milk.
- 1 litre vegetable oil, for deep - frying
- 80 ml (⅓ cup) best quality honey (I like Sardinian Acacia honey)
- large pinch dried Greek oregano
- 1 small dried red chilli, seeded and finely chopped
- 1 lemon
- 1 kg young sheep’s milk pecorino, Roman pecorino, or haloumi, cut into thick slices
- Salt and black pepper, to season
- Summer herb salad, to serve (try a mixture of basil, tarragon, parsley, mint, chives and watercress)
- 1 egg
- 50 g strong plain flour
- 125 ml (½ cup) sparkling water
- a pinch of salt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Place the oil for deep – frying in a large saucepan and heat to about 180˚C.
- Meanwhile, for the batter, place all the ingredients in a bowl and whisk until smooth.
- Place the honey in a bowl, add the chilli and oregano and a good squeeze of lemon juice to taste. Loosen with a drop of hot water if required.
- Cooking in batches, dip the pecorino pieces in the batter and carefully lower into the oil with tongs. Fry for about 5 minutes or until golden and crisp. Drain on paper towel and season with salt and pepper.
- Divide the fried pecorino between serving plates, drizzle with honey and serve with the summer herb salad and lemon wedges on the side.
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