Goat's Cheese with Cranberry and Pistachio Nut Crush
Southern cheesemakers are turning out some fantastic goat's cheese. Do their product justice by serving it up in these tasty crumbed packages.
Ingredients
Method
- 100g whole pistachios salt and pepper
- 250g goat’s cheese
- 100g dried cranberries
- 2 eggs
- 30ml Grand Marnier
- 50ml milk
- 30ml water
- 100g flour
- 100g breadcrumbs (panko-style)
- Preheat your oven to 200°C.
- To make the crust, toast pistachio nuts until golden brown (approximately 7 minutes).
- Place the cranberries, Grand Marnier and water into a small pot and bring to a simmer. Stir constantly to ensure it doesn't stick.
- Cook until the cranberries are soft, the liquor has reduced and the fruit is sticky and caramelized (5-10 minutes). Set aside to cool.
- Roughly chop the pistachios, and the cooled cranberries. Mix together. To prepare the cheese, mix together egg and milk in a bowl with a fork to create an egg wash. Prepare two more bowls, one containing flour the other the breadcrumbs. With a hot knife, cut cheese into four even-sized portions.
- Toss the cheese slices in the flour bowl ensuring you cover all of the sides. Place the floured cheese into the egg wash and again coat all sides.
- Finish by tossing the cheese in the breadcrumbs. Turn the oven down to 180°C and bake cheese on a greased tray for 10 to 15 minutes. Serve warm with the cranberry pistachio crush.
Recipe by:
Daniel Ball, Head Chef. No. 4, Christchurch.
Daniel Ball, Head Chef. No. 4, Christchurch.
