Breaded goat's cheese stuffed with beetroot and ginger chutney
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 4 as a starter
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
