HomeLunchThursday, November 21, 2019

Almond-rolled goats cheese Almond-rolled goats cheese

Sunday, May 18, 14, 01:32:11, 6 Yaers Ago Via In Lunch

Rated 3.90 stars based on 10 reviews
Hits: 297


For the beetroot

  • 250g/10½oz fresh beetroot

  • salt and freshly ground black pepper

  • 75ml/3fl oz olive oil

  • 1 tbsp balsamic vinegar

For the goats' cheese

  • vegetable oil, for deep frying

  • 200g/7oz soft goats' cheese

  • 75g/3oz plain flour

  • 200g/7oz flaked almonds

For the dressing

  • 200g/7oz fresh basil leaves

  • 75g/3oz smoked almonds

  • 1 garlic clove

  • 100g/3½oz parmesan cheese, or similar vegetarian hard cheese

  • 100ml/3½fl oz olive oil

  • small handful watercress, to serve


  • Min
  • Easy
2 Servings
  • 297 Hits
  • May 18, 2014


  • Preheat the oven to 200C/400F/Gas 6.

  • For the beetroot, cut the beetroot into cubes and place into a bowl. Season well with salt and freshly ground black pepper and drizzle with the olive oil.

  • Place onto a baking tray and transfer to the oven to roast for 30-40 minutes, or until soft.

  • Remove from the oven and place into a bowl. Drizzle with the balsamic vinegar and stir to coat.

  • For the goats' cheese, half-fill a deep, heavy-bottomed pan with the oil and heat until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  • Cut the goats' cheese into eight equal pieces and roll up into balls. Dredge the balls in the flour.

  • Spread the flaked almonds out on a plate and roll the cheese balls in the flaked almonds, pressing them into the cheese, to completely coat (don't worry if the almond flakes break up a bit) .

  • Carefully add the cheese balls to the hot oil and deep-fry for about 30 seconds - one minute, or until golden-brown all over. Carefully remove with a slotted spoon and drain onto kitchen paper.

  • For the dressing, place the basil, smoked almonds, garlic, parmesan and olive oil into a food processor and blend until smooth.

  • To serve, place a small amount of watercress onto each plate and place a piece of deep fried goats' cheese on top. Place a few cubes of beetroot around the cheese and spoon over a little of the dressing.

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