Recipe: Goats’ Cheese and Honey
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
This Queso de Cabra Con Miel (or Goats’ Cheese and Honey) recipe comes to Khoollect from the Queen of Tapas, Kay Plunkett-Hogge. Here’s what she told us about this recipe:
‘I have had this dish in many guises – battered, breaded, floured, unadulterated – and, after eating more versions than I’d care to mention, I am firmly in favour of this one. It has a satisfying breadcrumb crunch before revealing the giving cheese within. Make sure your goats’ cheese is nice and cold before you start.’
Queso de Cabra Con Miel or Goats’ Cheese and Honey
Arrange the rocket and red onion on a plate. Place the eggs, flour and breadcrumbs in separate bowls and season the flour with salt and pepper.
Heat the olive oil in a skillet or non-stick frying pan. Dip each slice of cheese first into the flour, shaking off any excess, then into the egg and then into the breadcrumbs.
Fry the cheese slices in the hot oil on each side until golden and crusty. Remove with a slotted spoon and place on kitchen paper momentarily to drain. Quickly pop them on top of the rocket and onion and drizzle with your favourite honey, a little extra virgin olive oil and a sprinkle of the grated Manchego (if using). Season with salt and pepper, and serve.
Arrange the rocket and red onion on a plate. Place the eggs, flour and breadcrumbs in separate bowls and season the flour with salt and pepper.
Heat the olive oil in a skillet or non-stick frying pan. Dip each slice of cheese first into the flour, shaking off any excess, then into the egg and then into the breadcrumbs.
Fry the cheese slices in the hot oil on each side until golden and crusty. Remove with a slotted spoon and place on kitchen paper momentarily to drain. Quickly pop them on top of the rocket and onion and drizzle with your favourite honey, a little extra virgin olive oil and a sprinkle of the grated Manchego (if using). Season with salt and pepper, and serve.
This Queso de Cabra Con Miel (or Goats’ Cheese and Honey) recipe comes to Khoollect from the Queen of Tapas, Kay Plunkett-Hogge. Here’s what she told us about this recipe:
‘I have had this dish in many guises – battered, breaded, floured, unadulterated – and, after eating more versions than I’d care to mention, I am firmly in favour of this one. It has a satisfying breadcrumb crunch before revealing the giving cheese within. Make sure your goats’ cheese is nice and cold before you start.’
Queso de Cabra Con Miel or Goats’ Cheese and Honey
Arrange the rocket and red onion on a plate. Place the eggs, flour and breadcrumbs in separate bowls and season the flour with salt and pepper.
Heat the olive oil in a skillet or non-stick frying pan. Dip each slice of cheese first into the flour, shaking off any excess, then into the egg and then into the breadcrumbs.
Fry the cheese slices in the hot oil on each side until golden and crusty. Remove with a slotted spoon and place on kitchen paper momentarily to drain. Quickly pop them on top of the rocket and onion and drizzle with your favourite honey, a little extra virgin olive oil and a sprinkle of the grated Manchego (if using). Season with salt and pepper, and serve.
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