Fried Goats Cheese With Baby Endive And Mint

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Everyone will love this crumbed goats cheese which will ooze onto the endive salad and crusty bread.

The ingredient of Fried Goats Cheese With Baby Endive And Mint

• 2 tablespoons cider vinegar
• 3 teaspoons honey
• 2 teaspoons wholegrain mustard
• 1 4 cup 60ml extra virgin macadamia oil
• 400g log goats cheese
• 1 4 cup 40g plain flour
• 3 eggs lightly whisked
• 2 cups 100g panko breadcrumbs
• 2 cups 500ml vegetable oil
• 6 cups baby endive
• 1 2 cup spearmint leaves
• crusty bread to serve

The Instruction of fried goats cheese with baby endive and mint

• combine vinegar and honey in a small saucepan over low heat cook stirring for 30 seconds or until honey dissolves combine mustard and macadamia oil in a small bowl add vinegar mixture and whisk to combine set aside
• cut the goats cheese into 4 equal discs use your hands to shape the cheese so it is perfectly round place flour eggs and panko crumbs in separate bowls working with one disc at a time coat a cheese disc in flour and shake off any excess dip into egg then coat with crumbs gently pressing to coat repeat with egg and crumbs to double coat it is important to ensure goats cheese is completely coated to prevent cheese seeping during frying
• heat vegetable oil in a large frying pan over medium heat add goats cheese and cook for 3 5 minutes each side or until golden use a spatula to transfer cheese to a plate lined with paper towel
• combine baby endive mint and dressing in a medium bowl and gently toss to combine divide evenly among serving plates top with goats cheese serve immediately with crusty bread

Nutritions of Fried Goats Cheese With Baby Endive And Mint

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