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Fried goats' cheese with grape chutney

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
by Nick Nairn

From Ready Steady Cook

Method


  1. Pre-heat the oven to 220C/425F/Gas 7.

  2. Heat two tablespoons of oil in a pan and fry the tomatoes for a few minutes. Season and transfer to the oven for 8-10 minutes.

  3. Meanwhile, coat the goats' cheese in flour, dip in the egg and coat in the breadcrumbs. Repeat this process to give a second coating.

  4. Heat two tablespoons of oil in a non-stick frying pan and fry the breaded cheese for 2-3 minutes on each side, or until golden.

  5. To make the chutney, heat the grapes, vinegar, chilli flakes and sugar in a pan for 4-5 minutes, stirring occasionally.

  6. Transfer the roasted tomatoes to a serving plate and the fried cheese on top. Spoon the grape chutney alongside, to serve.

Ingredients

  • 4 tbsp olive oil
  • 110g/4oz cherry tomatoes
  • salt and freshly ground black pepper

For the fried goats' cheese

  • 55g/2oz slice of goats' cheese
  • 30g/1oz plain flour
  • 1 egg, beaten
  • 30g/1oz brioche breadcrumbs

For the grape chutney

  • 85g/3oz grapes, cut in half
  • 1-2 tbsp white wine vinegar
  • pinch of chilli flakes
  • 4 tbsp caster sugar

Shopping List

Fried goats' cheese with grape chutney

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

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