Ingredients
| PEAR CHUTNEY | |
| 250g red onion, finely diced | |
| canola oil | |
| a pinch of chilli flakes | |
| 2 star anise | |
| ½ teaspoon toasted cumin seeds | |
| 1.15kg green pears, peeled, cored, chopped into roughly 1cm pieces | |
| 100ml cider vinegar | |
| 100g demerara brown sugar | |
| freshly squeezed lemon juice, to season (optional) | |
| WALNUT DRESSING | |
| 50g walnuts, toasted | |
| 15g minced anchovy | |
| 1 clove garlic, minced | |
| zest and juice of 2 lemons, as required | |
| 20g finely chopped parsley | |
| 110ml extra virgin olive oil | |
| TO ASSEMBLE | |
| 400g fresh goat’s curd at room temperature (or use goat’s cheese log mixed with a little unsweetened plain yoghurt to desired consistency) | |
| 30g walnuts, toasted, crushed | |
| 2 stalks celery, peeled, diced, inner celery leaves reserved for garnish | |
| 1 pear, peeled, diced, reserved in lemon water if not using straight away | |
| soda bread, to serve |
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Instructions
| 1. | PEAR CHUTNEY |
| 2. | Put the onion into a large, heavy-based saucepan with a little oil and cook until translucent, about 6-7 minutes. |
| 3. | Add the chilli, star anise, cumin seeds and a large pinch of salt. |
| 4. | Toast the spices for 2-3 minutes, then add the pear. |
| 5. | Stir for 5-8 minutes until the pears start to go opaque. |
| 6. | Add the vinegar and bring to a quick simmer, stirring, then add sugar. |
| 7. | When it is at a rolling simmer, turn down to a medium-low heat, so it just ticks over. |
| 8. | Cook for up to 45 minutes, until the pears have caramelised and broken down. |
| 9. | Stir at every step so it doesn’t stick to the bottom of the pan, and add a touch of water if needed to stop it from sticking. |
| 10. | Allow to cool, then check for seasoning – it should be acidic but not overly so and the pear flavour should be present. |
| 11. | If needed, season with lemon juice, more vinegar, sugar or salt. |
| 12. | WALNUT DRESSING |
| 13. | Mix all the ingredients together. Taste - it may need more parsley, a touch of salt or black pepper. Reserve until required. |
| 14. | TO ASSEMBLE |
| 15. | Whip or whisk the goat’s curd until smooth (about the consistency of cream cheese). |
| 16. | For individual servings, use four ring cutters and put approximately 40g chutney in the base of each ring – enough to create a base layer. |
| 17. | Next divide the crushed toasted walnuts, celery and pear between the rings. |
| 18. | Finish by smoothing the goat’s curd over the top of the ring with a spatula. |
| 19. | Generously pour over the walnut dressing and garnish with reserved celery leaves. |
| 20. | Serve with your bread of choice – mine is soda bread. |
Recipes & food styling Gavin Doyle
Photography Manja Wachsmuth