Grilled goat’s cheese sliders with red pepper jam
- Preparation and cooking time
- Total time
- Easy
- Makes 8
Skip to ingredients
- 4 crottin de chavignolhalved to make 8 rounds
- 2 tbsp plain flourseasoned
- 2 eggsbeaten
- 50g panko breadcrumbs
- for frying groundnut oil
- 8 mini burger bunssplit and toasted
- baby watercress
red pepper jam
- 2 red peppersseeded and roughly chopped
- 2 red chilliesseeded and roughly chopped
- 2 plum tomatoesroughly chopped
- 1 clove garlicpeeled
- a small chunk gingerpeeled and roughly chopped
- 100g golden caster sugar
- 3 tbsp cider vinegar
Nutrition:
- kcal369
- fat13.9g
- carbs46.6g
- fibre3.1g
- protein14.5g
- salt1.2g
Method
step 1
To make the jam, put the peppers, chillies, tomatoes, ginger and garlic in a food processor and pulse until finely chopped. Tip everything into a pan and add the sugar and vinegar. Bring to a simmer, then cook for 45 minutes, skimming off any impurities that surface. Keep an eye on the pan to make sure it doesn’t burn. The mix should look jammy after this time – if it doesn’t, turn up the heat and give it another 5-10 minutes then leave to cool.
step 2
Coat each piece of goat’s cheese in flour, then egg and finally breadcrumbs. Repeat the egg and breadcrumb stage so you have a double layer.
step 3
Heat a 2cm layer of oil in a large frying pan and cook the goat’s cheese rounds for a few minutes on each side until crisp and golden, then remove and drain on kitchen paper.
step 4
Put a little baby watercress in each bun, top with the goat’s cheese and finish with a dollop of chilli jam.
