Boilie Goats Cheese Balls served with Peppers, Aubergine and Courgette with a spicy tomato chutney

North West Young Chef of the Year

North West Young Chef of the Year

Premium Supplier 19th May 2015

Boilie Goats Cheese Balls served with Peppers, Aubergine and Courgette with a spicy tomato chutney

Starter cooked by Andrew Carlton during the Cheshire Heat of the North West Young Chef Competition 2015

Ingredients

  • 1 Courgette
  • 1 Aubergine
  • 1 Yellow Pepper
  • 1 Red Pepper
  • 10 Basil Leaves
  • 30g Spinach
  • 6 Baby plum tomatoes
  • 3g Paprika
  • 5 Goats cheese boilie
  • 5g Caster sugar

Method

1. First panee the goats cheese balls so roll these in flour then egg, wash, then breadcrumb and repeat till fully coated. Refrigerate till firm.

2. Then finely slice red and yellow peppers and dice aubergine and courgette then season and oil half on a tray and place into over till just soft.

3. Whilst these are in oven, add the other half of the vegetable as well as crushed tomatoes, paprika, sugar, white wine vinegar and some tomato puree to a pan, bring to boil.

4. Once cooked, remove from heat and lightly pulse then add some chopped chillies and chopped basil.

5. Next dress plate with chutney then deep fry balls until golden brown.

6. Dress spinach and basil leaves and place onto plate along with the cooked vegetables and finally add the goats cheese balls once fried and finish with a drizzle of balsamic reduction.

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