Recipe for the Goat cheese and the Chutney. I garnished it with Radish and clover sprouts, and some Chervil but you can skip this step, it was mainly for presentation.
Enjoy!
Crispy Goat Cheese
Ingredients
1 (11-ounce) log plain or herbed Goat cheese
2 extra-large egg whites, beaten with 1 tablespoon water
Panko japanese bread crumbs
Directions
Slice the Goat cheese into 1" slices (comes out to about 7). (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them in the freezer for about 15 - 20 minutes.
Melt 1 tablespoon canola oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside.
Tomato-Mango Chutney
Ingredients
2 1/2 cups diced mangos
1 1/4 cups diced and seeded tomatoes (I also peeled them but you don't have to do that step)
2 tablespoons vegetable oil
1 (1-inch) piece peeled fresh ginger
1/2 teaspoon red chile flakes
1 Tablespoon curry powder
1 clove garlic, minced
1/4 teaspoon kosher salt
1/2 cup cider vinegar
1/2 cup firmly packed light brown sugar
1/4 cup raisins
1/4 dried cranberries
Freshly ground black pepper
Directions
In a medium saucepan, heat the oil and add the chile flakes. Be careful not to burn the chile, just toast to flavor the oil. Add the onions and sweat until soft, about 2 minutes. Add in the rest of ingredients
Bring to a boil, reduce heat to low, and simmer until thick, about 30 minutes, stirring often to keep from sticking. Let cool, and store in an airtight container.
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Post challenge:
Food is definitely a passion (and weakness) for me. Cooking is something I've enjoyed doing since I was a kid.
The goat cheese recipe is courtesy of my friend, Ina Garten, ok...I don't really know her but really like watching her show, and is a very simple dish to make. I've also had it with a salad and have prepared it half thickness and put them into a hamburger slider with buffalo wing sauce. The chutney is kind of just a basic mango chutney recipe that I've experimented with over the years and added and subtracted things. I did add about a 1 teaspoon of cinnamon in this one which was good.
For the shot, I know it's kind of cluttered but wanted it to look like a normal table setting. The shot is in natural light on a table with a large glass door directly in front and a large window to the left of the setting.
Thanks everyone for taking the time to vote and comment.
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Place: 1 out of 28 Avg (all users): 6.7582 Avg (commenters): 7.9000 Avg (participants): 6.8750 Avg (non-participants): 6.7333 Views since voting: 3590 Views during voting: 220 Votes: 91 Comments: 20 Favorites: 0
Beautiful and looks tasty, congratulations on both food ribbons, the presentation of both meals is superb and so perfectly photographed all I can say is what time should we all be there for dinner?
I hope the recipe also gives away how the Tomato-Mango Chutney is made. I would certainly order this in a restaurant when it's presented with this picture. Very tasteful presentation.
This looks scrumptous, I'm not sure about having the napkins there in the shot either the fork, I think just the plate alone would of looked great, bumping up.
Warm Crispy Goat Cheese With Tomato-Mango Chutney
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