Nina Timm’s goat cheese balls
“These crumbed goats cheese balls are not only scrumptious to eat on their own, but pair beautifully with figs and even beetroot in a salad. Served as a snack or starter with plum sauce or wrapped in thin prosciutto, they are quite moreish and addictive!” – Nina Timm
Ingredients:
2 x 100 g Fairview Chevin
250 ml fresh breadcrumbs – use ground almonds for a gluten free option
150 ml flour – skip the flour station if you are using ground almonds
2 eggs – lightly beaten
Salt and pepper
Oil for frying
Method:
1. First make the goats cheese balls. Remove the goats milk logs from the packaging and in a bowl, use a fork to loosen up the cheese. Use your fingers and make 8 small balls (although it is crumbly, it comes together like play dough).
2. To make the breadcrumbs, add the white bread and some herbs of your choice into the blender. We used the Magimix, which makes light work of most tough tasks.
3. Next, season the flour with salt and pepper and place the flour, eggs and breadcrumbs in 3 separate bowls. Dip the cheese balls in the flour, then the egg, then flour again, then egg again and lastly breadcrumbs. This gives you a thicker crumb coating and the cheese will not ooze out while you’re frying them.
4. Heat the oil in a small pot and fry the cheese balls in small batches. It takes about 40 seconds per side, so make sure your oil is hot and keep your eye on it. If it stays in the oil for too long, it will melt and ooze out.
5. Once all the balls are fried to a delicious golden brown, remove them with a slotted spoon and drain any excess oil on kitchen towel paper.
Serve with sweet chilli sauce or in a salad with some fresh figs.
Special thanks to Nina and Des for cooking with us and sharing these delicious recipes.