Local Goat Cheese in Asian Batter with Mango Chutney and Cucumber-ginger Salad

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.

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.

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.