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

5 from 5 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 250 kcal


Goat cheese

  • 1 bunch Chives
  • 5 Spring roll dough
  • 1 splash Truffle oil
  • 5 tsp Honey
  • 1 bunch Thyme
  • 600 g Goat cheese
  • 1 Egg yolk
  • 1 pinch Pepper
  • 1 pinch Salt

Mango chutney

  • 1 Mango
  • 50 g Ginger
  • 2 Red pointed peppers
  • 10 g Sugar
  • 0,5 Lime
  • 1 shot Raspberry vinegar
  • 1 pinch Salt

Cucumber and ginger salad

  • 2 Cucumbers
  • 80 g Pickled ginger
  • 1 pinch Sugar
  • 4 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.


Serving: 100gCalories: 250kcalCarbohydrates: 14.5gProtein: 11.6gFat: 16g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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