TV chef Bobby Chinn's recent visit to Bangkok would not have been complete without a demonstration of his uniquely down-to-earth cooking style.

At the launch for his first cookbook, "Wild, Wild East", at the Emporium last week, Chinn treated attendees to a simple snack - grapes rolled in goat cheese with a pistachio crust. In his book he says he's yet to meet anyone who didn't enjoy making it.

This is a dish he learned while cooking in France with Yaffa Edry. The juicy, sweet grapes are offset by the saltiness of the creamy goat cheese and the chopped pistachio nuts.

It makes a perfect appetiser if you're planning a party at home and don't want to spend hours slaving over the wok or stove.

Here's a recipe for about

50 tasty morsels.

By Lemonade

Daily Xpress

Read about it here

>>Bobby Chinn's "Wild, Wild East: Recipes and Stories from Vietnam" is available at Asia Books for Bt895.

Grapes rolled in goat

cheese with pistachio crust

Method

Roll the cheese into 10g balls. One at a time, press each ball in the palm of your hand. Place the grape in the middle and quickly roll it back and forth until it's fully coated. You can do up to this stage a day in advance. Put the chopped nuts in a bowl, add the cheese ball and roll them around until coated. With a sharp knife, cut each in half and serve.

Ingredients

250g chilled soft goat cheese

300g red grapes, preferably seedless, cleaned and chilled

180g pistachio nuts, roughly chopped

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