Fried Goat Cheese & Grilled Peach with Chutney
ingredients
Fried Goat Cheese:
6 ounces fresh goat cheese
2 eggs
2 cups water
2 cups flour
4 cups Japanese panko breadcrumbs
1 tablespoon salt
1 tablespoon pepper
oil
Grilled Peach:
2 barely ripe peaches
oil
Peach Chutney:
6 very ripe peaches
1 cup sugar
1 medium-sized red onion
1 fresh jalapeno
3 tablespoons oil
3 tablespoons red wine vinegar
2 large sprigs of basil
6 ounces fresh goat cheese
2 eggs
2 cups water
2 cups flour
4 cups Japanese panko breadcrumbs
1 tablespoon salt
1 tablespoon pepper
oil
Grilled Peach:
2 barely ripe peaches
oil
Peach Chutney:
6 very ripe peaches
1 cup sugar
1 medium-sized red onion
1 fresh jalapeno
3 tablespoons oil
3 tablespoons red wine vinegar
2 large sprigs of basil
directions
Fried Goat Cheese:
Heat the oil to 350 degrees. Beat the eggs and water together in a mixing bowl and set to the side for an egg wash. In a separate bowl, combine the flour, salt, and pepper; set aside. Put the panko in the third bowl. Divide the goat cheese into 4 equal portions then form into balls. Dredge the balls first in flour, then egg wash and finally coat with panko. Fry the balls in hot oil until golden brown, remove, and place on a paper towel to drain, then season with salt.
Grilled Peach:
Cut the peaches in half and remove the stone. Brush fruit with oil and place on grill just until marked.
Peach Chutney:
Peel peaches, remove stones, and cut into large dice. Cut the red onion into a small dice as well as the jalapeno, making sure to remove the seeds. You may want to wear latex gloves while working with the jalapeno, and always make sure to wash your hands and cutting surface after touching the cut jalapeno. Heat the oil in a large saucepan, then sweat the onion and jalapeno together until soft. Add the peaches, sugar, and vinegar; stir to incorporate. Add a little water if there is not enough liquid to keep the peaches from sticking to the pan. Cook over medium heat until bubbly like a jam. Chiffonade (cut into thin strips) the basil leaves and add to the chutney at the very end. Remove from pan and let cool to room temperature.
Heat the oil to 350 degrees. Beat the eggs and water together in a mixing bowl and set to the side for an egg wash. In a separate bowl, combine the flour, salt, and pepper; set aside. Put the panko in the third bowl. Divide the goat cheese into 4 equal portions then form into balls. Dredge the balls first in flour, then egg wash and finally coat with panko. Fry the balls in hot oil until golden brown, remove, and place on a paper towel to drain, then season with salt.
Grilled Peach:
Cut the peaches in half and remove the stone. Brush fruit with oil and place on grill just until marked.
Peach Chutney:
Peel peaches, remove stones, and cut into large dice. Cut the red onion into a small dice as well as the jalapeno, making sure to remove the seeds. You may want to wear latex gloves while working with the jalapeno, and always make sure to wash your hands and cutting surface after touching the cut jalapeno. Heat the oil in a large saucepan, then sweat the onion and jalapeno together until soft. Add the peaches, sugar, and vinegar; stir to incorporate. Add a little water if there is not enough liquid to keep the peaches from sticking to the pan. Cook over medium heat until bubbly like a jam. Chiffonade (cut into thin strips) the basil leaves and add to the chutney at the very end. Remove from pan and let cool to room temperature.