Fried goat’s cheese with tomato and basil salsaPrint Recipe
50g dried breadcrumbs, panko if you have it
1 tbsp black sesame seeds
1 tbsp white sesame seeds
2 tsp chopped thyme
1 tsp dried oregano
2 tsp coriander seeds, lightly crushed
600g young or semi mature goat’s cheese, rind removed and cut into 4cm chunks
60g plain flour
2 eggs, lightly beaten
200ml olive oil
200ml sunflower oil
1 sprig of rosemary
1 dried chilli
Salt and black pepper
2 red peppers
1 medium red chilli
1 garlic clove
2 tbsp olive oil
2 tsp red wine vinegar
1 large beef tomato, diced ½ cm
10g basil leaves, roughly torn
½ small red onion, very finely diced (40g net)
Preheat the oven to 220C
Start by making the salsa. Place the peppers and chillis on a tray and roast in the oven for 10 minutes. Remove the chillis and continue cooking the peppers for another 10-15 minutes, until the skin has blistered and the flesh is soft. Alternatively, place the chilli and sweet pepper directly on to an open flame and cook, turning, until the skin has blackened. Place the chillis and peppers in a bowl, cover with cling film and leave to cool slightly. Peel the skin and discard along with the seeds. Put the pepper and chilli flesh in a blender, along with the garlic and ¼ teaspoon of salt. Blend until smooth, adding the oil and vinegar as you blitz. Remove the salsa from the blender and gently stir through the tomato, red onion and basil, also adding a generous crack of black pepper. Set aside.
To make the bread crust, combine in a bowl the breadcrumbs, both sesame seeds, thyme, oregano, coriander seeds and ½ a teaspoon of salt. Mix well and set aside.
Lightly dust the cheese in the flour, shake off any excess, then dip in the egg and finally coat with the breadcrumb mixture. Repeat with all the cheese.
Heat both oils, the rosemary and dried chilli in a small heavy based saucepan, approximately 17 centimetres diameter, until the oil starts to sizzle. Fry a small batch of cheese pieces in the oil on medium heat for 2 minutes, or until golden brown on all sides. Remove with a slotted spoon, place on kitchen paper and keep warm while you continue with the rest of the cheese. If the chilli and rosemary are getting dark, remove them from the oil and discard.
Serve the cheese warm, topped with the salsa.
- Recipes So Moorish! Steph (25/01/2014) This is amazing, the salsa goes so well with the goats cheese and all the textures are wonderful, it's a meal in itself!
I just tried this recipe but used cheddar and it was dam good, I will try with goats cheese later in the week.
I will be having this again soon