John Myers
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Local Goat Cheese in Asian Batter with Mango Chutney and Cucumber-ginger Salad
The perfect local goat cheese in asian batter with mango chutney and cucumber-ginger salad recipe with a picture and simple step-by-step instructions.
Goat cheese
- 1 bunch Chives
- 5 piece Spring roll dough
- 1 Splash Truffle oil
- 5 tsp Honey
- 1 bunch Thyme
- 600 g Goat cheese
- 1 piece Egg yolk
- 1 pinch Pepper
- 1 pinch Salt
Mango chutney
- 1 piece Mango
- 50 g Ginger
- 2 piece Red pointed peppers
- 10 g Sugar
- 0,5 piece Lime
- 1 shot Raspberry vinegar
- 1 pinch Salt
Cucumber and ginger salad
- 2 piece Cucumbers
- 80 g Pickled ginger
- 1 pinch Sugar
- 4 piece Sprigs of dill
- 3 tbsp Soy sauce
- 3 tbsp Soy sauce sweet
- 1 shot Balsamic vinegar old
- 1 shot Olive oil
- 1 pinch Salt
- 1 pinch Pepper
Goat cheese
- For the goat cheese, briefly scald the chives in boiling water and then rinse with cold water. Put a few drops of truffle oil in the middle of the spring roll dough to prevent the dough from cracking too quickly. Place the portioned goat cheese on top, drizzle about 1 teaspoon of honey and sprinkle with thyme (the leaves can also be cut smaller beforehand). Season with salt and pepper from the mill.
- Then lift the dough at the four corners and tie it with the chives to form a packet. Preheat the oven to 180 ° C fan oven.
- Shortly before the packets are put in the oven, they are coated with the egg yolk diluted with a little water. Line a baking sheet with parchment paper, drizzle truffle oil onto the parchment paper again, place the goat cheese on it and bake for about 6 minutes. Sprinkle with thyme to decorate.
Mango chutney
- For the mango chutney, peel the mango with a peeler, cut in half lengthways above and below the core and then cut into small pieces that are as even as possible.
- Peel the ginger, cut into thin strips and chop them up again. Wash the peppers, cut in half, remove the core and cut into very small, fine pieces.
- Melt the sugar in a saucepan, deglaze with the raspberry vinegar and lime juice. First put the ginger in the saucepan, simmer for 5 minutes, then add the peppers and finally the mango. Let everything simmer again for about 30 minutes on a low level, then season with salt and serve warm.
Cucumber and ginger salad
- For the cucumber-ginger salad, peel the cucumbers with a peeler, halve the cucumbers and then cut them into long strips with the peeler (only up to the seeds, discard them together with the peel)
- Place the cucumber on a paper towel, lightly salt, wait a moment and then dry. Peel and finely chop the ginger. Mix the cucumber with the ginger and sprinkle with a little sugar.
- Cut the dill into small pieces (keep a little for decoration) and mix a dressing with the soy sauce, the sweet soy sauce, the balsamic vinegar and the olive oil. Season to taste with salt and pepper.
- Let the cucumber and ginger salad soak in the dressing for at least 15 minutes. To serve, turn the salad into nests with a fork and drain on kitchen paper. Then arrange on the plate and sprinkle with dill for decoration.
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