Archive of BBC Food Recipes

Goats cheese rolled on breadcrumbs and ground almonds (meculin de Crottin de Chavignol)

Prep time overnight
Cook time overnight
Serves 2
Dietary Vegetarian
From Saturday Kitchen


  1. To make the goats cheese, peel the outside rind from the goats' cheese.

  2. Mix the ground almonds and breadcrumbs together.

  3. Mix the egg and milk together to make an egg-wash .

  4. Roll the goats cheese into the flour, then the egg-wash and then into the almond and breadcrumb mix repeat this twice and then refrigerate. Two coats will stop the cheese from bursting through when fried.

  5. To make the pear chutney, peel the pears and leave them whole.

  6. Put the port in a small pan and reduce until it becomes syrupy.

  7. Add red wine, spices, herbs and garlic and reduce by half.

  8. Add the stock syrup (black pepper corns, clove, water and sugar having already been mixed) and bring to the boil.

  9. Put the pears in the mixture and cook until they are soft. Insert a knife into the pears and if there is no resistance they are cooked (approx 5 minutes).

  10. Allow the pears to cool down in the syrup. It's best made 1 day in advance to maximise flavour.

  11. For the walnut dressing, mix all the ingredients together.

  12. Season to taste with the salt and pepper.

  13. Place the goats cheese into a hot fryer [approximately 170 degrees] until golden brown then, into a preheated hot oven for approx 3 minutes. This will seal the cheese and stop it from bursting out.

  14. Dice the pears into cubes and place them neatly onto the plate. Top with the goat's cheese and salad leaves mixed with the chopped shallots, chives and walnut dressing.


  • 2 x 50g/2oz goats' cheese (Crottin Chavignol but you can use any)
  • 50g/2oz ground almonds
  • 200g/7oz white bread crumbs, needn t be fresh
  • 1 egg, beaten
  • 200ml/7fl oz whole milk
  • 50g/2oz plain flour

For the spiced pear

  • 2 whole pears
  • 250ml/8fl oz red wine
  • 250ml/8fl oz port
  • 1 sprig of thyme
  • ¼ garlic glove
  • 2 star anise
  • ½ cinnamon stick

For the stock

  • 2 black pepper corns
  • 1 clove
  • 250ml/8fl oz water
  • 250ml/8fl oz sugar

For the walnut dressing

  • 100ml/3½fl oz walnut oil
  • 45ml/1¾oz white wine vinegar
  • 100ml/3½fl oz arachide oil, or corn oil
  • salt and pepper to taste

For the salad

  • 20g/1oz mixed leaves
  • 1 tsp chopped chives
  • 1 tsp chopped shallots
  • You will need a deep fat fryer for this recipe.

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Goats cheese rolled on breadcrumbs and ground almonds (meculin de Crottin de Chavignol)

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