A tasty and crunchy cheese snack with a delightful dash of chilli.


  • 100 g goats' cheese with rind (or something like brie or camembert)
  • 2 tblsp plain flour
  • 50 g fresh white breadcrumbs
  • 25 g shredded coconut
  • 1 large egg (beaten)
  • oil for deep frying
  • chilli jam:
  • 225 g tomatoes (chopped)
  • 1 red onion (peeled and chopped)
  • 2 large red chillies (chopped)
  • 2.5cm/1 inch piece fresh root ginger, peeled and grated
  • 2 garlic cloves, peeled and chopped
  • 6 tblsp rice or white wine vinegar
  • 50 g caster sugar
  • salad leaves to garnish


  • Cut each cheese into 6 wedges.
  • Mix flour, crumbs and coconut in a dish.
  • Pour egg into a second dish.
  • Dip each wedge in egg, then crumb mix, and repeat to give a second coat.
  • Leave in the fridge for about 10 minutes.
  • For the chilli jam: put the ingredients in a pan, bring to the boil and simmer rapidly for 10-15 minutes until thick and reduced. Cool.
  • Half-fill a deep saucepan with oil, heat until hot enough to brown a cube of bread in about 40 seconds.
  • Fry the coated goats' cheese wedges (in batches) for 1-2 minutes, turning occasionally, until golden brown and crisp.
  • Remove cheese from the oil with a slotted spoon; drain on absorbent kitchen paper.
  • Keep warm whilst frying the remaining wedges.
  • Divide the warm cheese wedges between 4 serving plates; spoon a little chilli jam on to each plate.
  • Garnish with herb salad leaves; serve immediately.

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