200g goats cheese (Puhoi works well)
2 tbsp Barker's Professional Red Pepper & Chilli Jelly
2 eggs, lightly beaten
⅔ cup flour
1 cup coarse or panko crumbs
4 tbsp Manuka honey
2 tsp boiling water
Almond slivers, toasted
Divide the cheese into 8 even portions and roll into small balls.
Using your finger push a tunnel into each ball until about two thirds of the way through.
Pipe 1 tsp of the Barker's Professional Red Pepper & Chilli Jelly into the cavity, then close by smoothing the cheese around and seal.
Chill the cheese about 1 hour until firm.
Arrange three shallow dishes in order – flour (seasoned with salt and pepper), beaten eggs and panko crumbs.
To crumb, carefully roll in each dish consecutively – and shake off excess. Arrange on a tray lined with baking paper. Refrigerate for 1 hour.
Deep fry goats cheese balls in clean oil at 180°C until golden and hot in the centre. Drain on absorbent paper.
Divide into 4 portions.
Mix the honey and boiling water and pour over the balls, then scatter toasted almonds over the top.
Serve with a selection of Barker's Professional Savoury Jellies.