Chilli Hazelnut Encrusted Goats Cheese

Chilli Hazelnut encrusted Goats Cheese with a Mint and Cucumber Dressing.

This recipe will be demonstrated at the Dalriada Festival 2011 on our Signature Dish Kitchen in the Fine Food Marquee by Teri Kerr from Barnaby’s Restaurant.

Difficulty medium
Preparation Time
Cooking Time
Main Ingredients
  • 2 egg whites
  • Goats Cheese 100g
  • Hazelnuts 100g
  • 3 tablespoonsfuls of chilli flakes
  • 2 tablespoonsfuls of peppercorns
  • 1 tablespoonful of chopped corriander
  • 1 tablespoonful of lime zests
  • 4 springs of fresh mint leaves
  • 1/4 of cucumber deseeded
  • 1/2 pint of natural yoghurt
  • Watercress Salad to serve on

Main Instructions
  1. Place 2 egg whites onto tray and roll the goats cheese until covered
  2. Place chilli, hazelnuts, peppercorns, lime zests onto another clean tray
  3. Then roll goats cheese in the mixture
  4. Cut slices of 3cm thick for a portion then place into oven at 160 degrees (depending on oven)
  5. Chop mint and cucumber, add it to the yoghurt and set aside
  6. Once goats cheese is ready to serve arrange on plate with watercress and a drizzel of the yoghurt dressing
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