Breaded Goat's Cheese Recipe with Beetroot and Ginger Chutney

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Breaded goat’s cheese stuffed with beetroot and ginger chutney

Name: Breaded goat's cheese stuffed with beetroot and ginger chutney
Total time: 40 min
Ingredients: goat's cheese crottins 4, whole; lidl deluxe beetroot and ginger chutney 4 tsp; dried breadcrumbs 200g; thyme, a few leaves; plain flour 3 tbsp, seasoned; eggs 2, beaten; vegetable oil, for frying; watercress 4 handfuls, dressed to serve

40 minutes + chilling
serves 4 as a starter
Easy

For all you goat's cheese lovers out there, this is next-level goodness. The crunchiness of the breadcrumbs works wonders with the melting middle and the sweetness of the chutney to create the perfect flavour combination

April 21, 2017 at 12:43 pm

Ingredients

goat's cheese crottins 4, whole
lidl deluxe beetroot and ginger chutney 4 tsp
dried breadcrumbs 200g
thyme a few leaves
plain flour 3 tbsp, seasoned
eggs 2, beaten
vegetable oil for frying
watercress 4 handfuls, dressed to serve

Method

Step 1

Carefully slice the rind from the top and bottom of each cheese and discard, then halve the cheeses horizontally. Put a spoonful of beetroot chutney on one half, then sandwich the cheese together again. Chill for 15 minutes.
Step 2

Mix the breadcrumbs with the thyme. Dust the goat’s cheeses in the flour, dip in the egg, then roll in breadcrumbs. Repeat the egg and breadcrumb layers, then chill for 20 minutes to set.
Step 3

Fill a pan ¹/3 full with oil and heat to 180C, or until a cube of bread browns in 30 seconds. Deep-fry each cheese for about 3 minutes, or until golden and crisp. Serve with dressed watercress

Goat’s cheese and beetroot is a great flavour pairing, but don’t save this deep red, spicy chutney for the cheeseboard, it works brilliantly as a surprise filling for breaded, deep-fried crottins – add a handful of leaves and you’ve got an elegant starter. Lidl, £1.39

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