
Crumbed goat's cheese
Serves: | 4 |
Ingredients
- mixed berries, to serve
- 1 tbsp fresh basil leaves, roughly chopped
- 1 tbsp fresh mint leaves, roughly chopped
- 4 cups mixed baby leaves
- 1/4 tsp freshly ground black pepper
- 1/4 tsp salt
- 1 tbsp honey
- 3 tbsp blueberry, strawberry and blackcurrant preserve
- 3 tbsp extra virgin olive oil
- 1 tbsp extra Virgin olive oil
- 1 egg, beaten
- 1/4 tsp freshly ground black pepper
- 1/4 tsp salt
- 1/3 cup Asian panko breadcrumbs
- 100 g ginger biscuits, crushed
- 1 tbsp preserved ginger
- 1 tbsp almond sprinkle, toasted
- 2 logs goat's cheese
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Place the goat’s cheese in a bowl with the almonds and preserved ginger and mix until well combined.
- In another bowl, mix the crushed ginger biscuits with the panko breadcrumbs, salt and pepper.
- Transfer the crumb mixture to a shallow bowl or plate.
- Roll the goat’s cheese mixture into equal bite-sized balls, dip each ball into the beaten egg and then into the crumb mixture. Coat the balls evenly on all sides.
- Whisk all the ingredients (3 tbsp extra virgin olive oil, 3 tbsp blueberry, strawberry and blackcurrant preserve, 1 tbsp honey, 1/4 tsp salt, 1/4 tsp freshly ground black pepper) for the salad dressing together and set aside.
- Heat a non-stick saucepan over a medium-high heat and warm the olive oil.
- Add the coated goat’s cheese balls and cook for 1 – 2 minutes or until the coating is golden brown, the goat’s cheese is warm and starting to soften, but still holding its shape.
- Carefully remove the goat’s cheese balls from the saucepan and transfer them to paper towels.
- For the salad, toss the mixed greens and herbs with the salad dressing in a large bowl.
- Divide the salad evenly between 4 plates or bowls, then top each salad with the goat’s cheese balls and fresh berries.
- Serve immediately.
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