Deep-fried Goats' cheese with Onion and Fennel Chutney recipe
For the cheese
vegetable oil, for deep-frying
1 egg
splash of water
85 g (3 oz) white breadcrumbs
plain flour
goats' cheese
1 egg
splash of water
85 g (3 oz) white breadcrumbs
plain flour
goats' cheese
For the chutney
1/2 red onion, peeled and finely chopped
1/2 fennel, finely chopped
1/2 carrot, peeled and finely chopped
1 - 2 tbsp red wine
1 tbsp soft brown sugar
squeeze of tomato ketchup
1/2 fennel, finely chopped
1/2 carrot, peeled and finely chopped
1 - 2 tbsp red wine
1 tbsp soft brown sugar
squeeze of tomato ketchup
method
1. Third fill a large pan with vegetable oil, for deep-frying.
2. To make the chutney, place the onion, fennel, carrot, red wine, sugar and tomato ketchup into a medium pan and heat together for 6-8 minutes, stirring occasionally until the vegetables have softened.
3. Crack the egg into a bowl and whisk together with the water.
4. Place the breadcrumbs and flour into separate bowls (or on separate plates).
5. Dip the goats cheese in the flour, then the beaten egg and finally coat in the breadcrumbs.
6. Repeat this with all the cheese.
7. Deep-fry in the hot oil for 3-4 minutes, or until crisp and golden.
8. Remove the deep-fried cheese using a slotted spoon and drain on kitchen paper.
9. Transfer to a serving plate and serve the chutney alongside.
2. To make the chutney, place the onion, fennel, carrot, red wine, sugar and tomato ketchup into a medium pan and heat together for 6-8 minutes, stirring occasionally until the vegetables have softened.
3. Crack the egg into a bowl and whisk together with the water.
4. Place the breadcrumbs and flour into separate bowls (or on separate plates).
5. Dip the goats cheese in the flour, then the beaten egg and finally coat in the breadcrumbs.
6. Repeat this with all the cheese.
7. Deep-fry in the hot oil for 3-4 minutes, or until crisp and golden.
8. Remove the deep-fried cheese using a slotted spoon and drain on kitchen paper.
9. Transfer to a serving plate and serve the chutney alongside.
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