Crunch-coated Goats' Cheese with Chilli Jam
- 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.