- 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
Boilie Goats Cheese Balls served with Peppers, Aubergine and Courgette with a spicy tomato chutney
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
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.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
