Home > Eat > Recipe > Recipe: Goats’ Cheese and Honey

Recipe: Goats’ Cheese and Honey

snacks
starter
vegetarian
1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading...

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

Love tapas?

Try Kay’s Russian Salad recipe.

A Sherry & A Little Plate of Tapas by Kay Plunkett-Hogge is published by Mitchell Beazley, £15.99
Image credits: Tamin Jones

1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading...

Preparation Time10 MINUTES

Cooking Time5 MINUTES

Resting Time0 MINUTES

Serves4

LevelEasy


ingredients

large handful of rocket (arugula)

½ red onion, thinly sliced

2 eggs, beaten

2 tablespoons plain (all-purpose) flour

4 tablespoons breadcrumbs

2 tablespoons olive oil

1 x 150g (5.oz) log of goats’ cheese, sliced into 8

good honey, to drizzle

extra virgin olive oil, to drizzle

2 tablespoons grated Manchego cheese (optional)

sea salt and freshly ground black pepper

Love tapas?

Try Kay’s Russian Salad recipe.

A Sherry & A Little Plate of Tapas by Kay Plunkett-Hogge is published by Mitchell Beazley, £15.99
Image credits: Tamin Jones

1

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.

2

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.

3

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.

SHOW MORE
SHOW LESS

Preparation Time10 MINUTES

Cooking Time5 MINUTES

Resting Time0 MINUTES

Serves4

LevelEasy


ingredients

large handful of rocket (arugula)

½ red onion, thinly sliced

2 eggs, beaten

2 tablespoons plain (all-purpose) flour

4 tablespoons breadcrumbs

2 tablespoons olive oil

1 x 150g (5.oz) log of goats’ cheese, sliced into 8

good honey, to drizzle

extra virgin olive oil, to drizzle

2 tablespoons grated Manchego cheese (optional)

sea salt and freshly ground black pepper

Love tapas?

Try Kay’s Russian Salad recipe.

A Sherry & A Little Plate of Tapas by Kay Plunkett-Hogge is published by Mitchell Beazley, £15.99
Image credits: Tamin Jones

1

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.

2

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.

3

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.

SHOW MORE
SHOW LESS

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

1

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.

2

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.

3

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.

SHOW MORE
SHOW LESS
Profile Photo
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
comments
Leave A Comment

DON'T BE SHY WE WANT TO HEAR FROM YOU.

RSS feed for comments on this post. TrackBack URL

snacks

MORE RECIPES WITH snacks

starter

MORE RECIPES WITH starter

vegetarian

MORE RECIPES WITH vegetarian

instagram

join us on instagram

instagram

join us on instagram
Skip to toolbar