adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Fried goat's cheese with baby endive and mint
Fried goat's cheese with baby endive and mint
0 Likes
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Irresistible crumbed goat's cheese atop endive salad and crusty bread.
Ingredients:
  • 40.00 ml cider vinegar
  • 21.60 gm honey
  • 11.80 gm wholegrain mustard
  • 60ml oil
  • 400g log goat's cheese
  • 40g plain flour
  • 3 eggs, lightly whisked
  • 100g breadcrumbs
  • 500ml vegetable oil
  • 1500.00 ml baby endive
  • 125.00 ml spearmint leaves
  • Crusty bread, to serve
Instructions:
  • In a small saucepan over low heat, gently simmer the vinegar and honey together until the honey dissolves, stirring occasionally. In a separate small bowl, mix the mustard and macadamia oil together. Gradually whisk in the vinegar mixture until well combined. Set aside for later use.
  • Cut the goat's cheese into 4 discs, shaping them into perfect rounds. Set up separate bowls with flour, eggs, and panko crumbs. Start with one disc, coat it in flour, then egg, and finally crumbs, making sure to double coat for extra crunch. Ensure each cheese disc is fully coated to prevent seeping while frying.
  • In a large frying pan over medium heat, heat vegetable oil. Add goat's cheese and cook for 3-5 minutes on each side until golden. Transfer the cheese to a paper towel-lined plate using a spatula.
  • Gently toss baby endive, mint, and dressing in a medium bowl. Divide among serving plates, then top with goat's cheese. Serve promptly with crusty bread.

Similar Recipes