Crispy Fried Goats Cheese Filled With Spicy Florida Grapefruit Chutney

Instructions

METHOD CHUTNEY

1. In a medium-size, heavy-based saucepan on medium heat, add all the ingredients and stir well
2. Gently simmer for 5-10 minutes until all of the sugar has dissolved
3. Once dissolved, increase the heat & bring the contents to a boil
4. Once boiling, reduce to a medium-high heat & simmer the mixture for 40-45 minutes, stirring regularly
5. After 45 minutes, the liquid should have reduced down, leaving you with a thick, pulpy chutney, if not cook for a further 5-10 minutes
6. Remove the pan from the heat & leave to cool before putting the chutney into clean, sterilised jars

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METHOD FRIED GOATS CHEESE

1. Using a peeler or sharp knife, cut and discard the rind off the chèvre, so you only use the softer part
2. Cut the chèvre into equal size discs; you should get  about eight discs from each log
3. Carefully flatten each disc in your hands into a small bowl-like shape, add 1/2 tsp of grapefruit chutney in the middle and close and roll up the chèvre to make a ball; repeat with all the discs
4. Set up an assembly line with the chèvre balls on one end, followed by a bowl of the flour seasoned with salt and pepper, a bowl of the beaten eggs, and a bowl of the panko breadcrumbs
5. Cover the balls with the flour mixture first, shake to remove excess, dip in the egg and then in the breadcrumb mixture
6. The second time aaround, dip the balls in the egg first, then the breadcrumbs once more so that the balls are evenly coated on all sides
7. Freeze for 20 minutes for the chèvre to firm up and to avoid them falling apart in the oil
8. Meanwhile, fill a pan halfway with oil and bring the temperature to about 180°C
9. Using a slotted spoon, carefully lower the balls into the oil and fry until golden and crisp all over, turning in the fat to make sure all sides are evenly cooked for for about 30-40 seconds
10. Remove and drain on kitchen paper and immediately sprinkle with some sea salt flakes, black pepper and crushed red chilli flakes
11. Enjoy hot and still oozing in the middle!