Crispy Fried lemon and herb goats cheese ball

Crispy Fried lemon and herb goats cheese ball , pineapple and honey jam, dried pineapple fan, angel hair chili strands

Course Main Course

Servings 5

In a bowl, combine the Chevin goats cheese, lemon zest and dried herbs. Mix until evenly combined.
Divide and roll the cheese mixture into 5 x 20g balls.
Gather three bowls. In the first bowl, whisk the egg with a touch of water.
Add the seasoned flour to the second bowl and then the panko crumbs to the third.
Coat the goat's cheese balls in the seasoned flour before dipping into the egg and then rolling into the panko crumbs until evenly coated.
Repeat the crosses twice.
In preheated oil which has reached a temperature of 160°C, deep fry the coated goat's cheese balls until golden brown and crispy.
Lightly season with a bit of salt and set aside to cool slightly.

Remove the skin of the pineapple and grate the flesh.
In a saucepan, place the pineapple and water in and cook over a medium heat until the pineapple is soft.
Add the sugar . honey and lime juice and cook until the sugar has dissolved and thickened.
Once thick, and a chutney-like consistency , remove from the heat and allow to cook before using or placing into a jar and storing in the fridge .

Preheat the oven to 100°C.
Remove the leaves and outer skin of the pineapple.
Using a very sharp knife, slice very thin slices of the pineapple creating rounds.
Place the rounds onto a lined baking tray and into the preheated oven for 12 to 15 hours until the pineapple rounds have dried completely.
Once dry, remove from the oven and store in an airtight container until ready to either cut or tear into smaller pieces and place on top of the canape.

Place the crispy goats cheese ball onto the plate.
Top with a dollop of the pineapple and honey jam, a shard of the dried pineapple and then a thin strand of the angel hair chili.
Top with a micro herb, serve and enjoy.