Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
Read More
Search
The Caterer

Pan-fried goats' cheese

11 September 2006
Pan-fried goats' cheese

Ingredients

(serves one)

1 slice of goats' cheese log
Ground walnuts
Fresh white breadcrumbs
Egg
1 endive
6 peeled grapes
Olive oil
Balsamic vinegar
A little sugar
Chervil to garnish

Method

Flour the goats' cheese dip in egg.

Mix walnuts and breadcrumbs together. Roll goats' cheese in mixture.

Cook endive in boiling acidulated water. Cut in three pieces fry in hot oil. A little sugar helps give a caramelised appearance.

Pan-fry goats' cheese until golden brown on both sides.

To serve

Place hot endive pointing outwards at three points of a large hot plate.

Place goats' cheese in centre on top of endive ends.

Arrange grapes in threes around plate.

Run virgin olive oil around plate. Puddle with balsamic vinegar.

Garnish with chervil.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!