Deep Fried Goats Cheese with Red Pepper & Chilli Jelly

Ingredients

200g goats cheese (Puhoi works well)
2 tbsp Barker's 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

Method:

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 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 Savoury Jellies.

Serves 4

Deep Fried Goats Cheese with Red Pepper & Chilli Jelly

Deep Fried Goats Cheese with Red Pepper & Chilli Jelly

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