The Caterer
Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Pan-fried goats' cheese

11 September 2006

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

Check mark icon
Thank you

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

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking