240g Goat's cheese, brought to room temperature
1 large egg
1/2 cup flour
2 cups bread crumbs
1/4 tsp garlic powder
4 tbsp toasted pumpkin seeds, roughly ground
4 tbsp honey
3 tbsp Dried lavender flowers
1/2 cup hot water
30g butter, chopped
A day ahead Start by steeping the lavender flowers in 1/2 cup hot water. Cover the cup tightly with nylon wrap and leave to steep and infuse over night.
On serving day using a melon baller, scoop out the flesh of the goat's cheese. You want the size to be 'bite-size'. Roll the cheese into a ball, and set over a lined tray with baking paper. Let rest in the fridge for 20 minutes.
Meanwhile, prepare the honey sauce: using a sieve, drain the infused lavender water, reserving the liquid and discard the lavender flowers. Place honey in a sauce pan, add 3 tbsp of lavender water to it, stir to mix. Place the saucepan over medium heat, and gently heat continuously mixing, for about 7 minutes - without bringing to a boil. Once heated through, and well incorporated, add butter pieces, one at a time mixing well after each addition - until butter is no longer visible. And repeat, till you have used all the butter. Remove from heat, transfer to serving jug and set aside.
In a flat dish, mix together the bread crumbs, garlic powder, salt & black pepper, as well as pumpkin seeds until all are combined. Place the flour in another flat plate, and prepare egg wash: whisk together 1 large egg with 1 tbsp water (room temperature) until well incorporated. Place the three items on work surface ready to dip and coat the cheese balls.
Once the cheese balls have rested for 20 minutes, remove from fridge and roll in the flour to cover, dust off any excess, then dip in egg wash, then roll in prepared bread crumbs mixture. Repeat the process twice for each cheese ball, to ensure a thick crust has formed to protect the goat's cheese as its frying. Place on a lined tray with baking paper. Finish all cheese balls this way.
Fry at 170C setting for 2 minutes or until deep golden colour is achieved. Do not keep them for a long time in the oil, or the cheese will burst and melt! Drain the fried cheese balls on paper towels.
Place the fried cheese balls on serving platter, and drizzle with Lavender Honey Sauce. Keep the honey jug close by for top off if needed.
I don't know about you, but am making some for me tomorrow!!! Yumm!!!
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That's All :))
- You must be a fan of the facebook page: Gastronomy by Dima Sharif
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Winner will be announced on Oct 10th :)) Good luck!
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