Fried Goats Cheese Recipe with Pea Puree and Radishes
This wonderful deep fried goats cheese recipe is gloriously indulgent and seriously tasty. The sweet pea puree and peppery radishes are the perfect balance to the salty and sour flavours of the cheese.
Servings 2 Servings
Calories 947kcal
Ingredients
- 300 g 11oz Soft Goats Cheese
- 1 Large Egg
- 1 tablespoon Plain Flour
- 70 g Fine Dried Breadcrumbs ½ Cup
- 3 Radishes
- 1 Spring Onion
For the Pea Puree
- 1 Small-Medium Echalion or Banana Shallot 35g
- 30 g Butter 2 tablespoon
- 250 g Frozen Peas 2 Cups (plus extra for garnish)
- 1 teaspoon Dried Mint
- 75 ml Double Cream ⅓ Cup
- Salt (to taste)
Instructions
- Cut each roll of goat cheese and cut it in half, roll it in the flour, then into the beaten egg and finally into the breadcrumbs ensuring you get a good coating all over. You may need to double dip into the egg and breadcrumbs.
- Place the cheese in the fridge to firm up whilst you prepare the pea puree and the radishes.
- Peel the shallot as finely as you can.
- Heat the butter over a medium heat in a 7" or 18cm saucepan, and when it starts to foam, add the shallots and cook for 3-5 minutes, stirring occasionally.
- Add the peas and dried mint to the shallot and continually stir until the peas have defrosted, then stir in the double cream and blend to form a smooth puree.
- Pass the puree through a fine mesh sieve back into the pan and have a taste, add salt if required and more cream if you need to thin the puree a little.
- Heat the oil to fry the cheese to 170°C or 340°F in a deep fat fryer.
- Whilst the oil is heating, finely slice the radishes and spring onions.
- Fry the cheese for 4-5 minutes in the oil or until they are nice and golden.
- Whilst the cheese is cooking, soak any peas that you are using for garnish in boiling water.
- Plate up with a pool of pea puree followed by the crusted goat cheese and the garnish.
Look for goat cheese that comes in a semi-firm "log" with a weight of approximately 150g.
If they begin to colour, reduce the heat a little.
You can use a very large pan, but be very careful!
If the oil is not quite deep enough, use a long-handled spoon to carefully push oil over the top of the cheese.
Notes
If you need to batch fry the goat cheese you can keep the first batch hot in an oven set to 100°C or 210°F, which you can also use to heat the plates a little if you wish.
Nutrition
Serving: 1 | Calories: 947kcal | Carbohydrates: 53g | Protein: 45g | Fat: 63g | Saturated Fat: 40g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 239mg | Sodium: 1097mg | Fiber: 9g | Sugar: 13g
