Olive Magazine
Breaded Goat's Cheese Recipe with Beetroot and Ginger Chutney

Breaded goat's cheese stuffed with beetroot and ginger chutney

Published: April 21, 2017 at 12:43 pm
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  • Preparation and cooking time
    • Total time
    • + chilling
  • Easy
  • Serves 4 as a starter

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

  • Vegetarian
Nutrition:
NutrientUnit
kcal557
fat29g
saturates12.1g
carbs51g
sugars4.4g
fibre0.7g
protein22.6g
salt1.54g
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Ingredients

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