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| Goats cheese, honey? Where? |
What’s with the goats on the M11? It is rather alarming to see their devil’s eyes glaring out from the side of the road. Go back to the hills where you belong, silly creatures.
Serious danger to traffic aside, I cannot see a goat without thinking of goats cheese and I found myself at the checkout with two gorgeous little cheeses in my basket. My beloved thinks he doesn’t like goats cheese so it has to be presented in disguise. Here’s how that went …
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| Brrrr... goats cheese needs a coat in this weather! |
For 2 portions you will need…
1 heaped tablespoon plain flour
a pinch of salt and a twist of black pepper
1 egg, beaten
100g fresh breadcrumbs
50g walnuts, finely chopped
50g melted butter
2 small crottins of goats cheese about 70g each (how ripe is up to you – I used fresh)
Green salad and runny honey to serve
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| Hey, watch me do the eggy-paddle! |
Preheat the oven to 180°C
1. Mix the salt and pepper with the flour and sprinkle into a shallow bowl. Place the beaten egg in a second shallow bowl. Place the fresh breadcrumbs in a third bowl with the finely chopped walnuts and pour in the melted butter, tossing the crumbs and the nuts until the butter is evenly distributed.
2. Sprinkle the cheeses with flour, making sure to coat every last centimetre of the surface. Dip in the beaten egg, then in the breadcrumb mixture.
3. Return the coated cheeses to the egg bath, and again to the breadcrumb mixture, gently packing the crumbs around the cheeses to seal well.
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| Goats cheese in its winter coat of breadcrumbs and walnut |
4. Transfer the cheeses to a lightly buttered baking tray and place in the preheated oven for about 20 minutes or until golden.
5. Remove from the oven and serve immediately with a green salad and a generous drizzle of decent honey.
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| Honeyed Goats Cheese in a Walnut Crust - Devilishly Good! |