Goat cheese in panko breading with winter salad

Ziegenkäse in knuspriger Panko-Panade auf Wintersalat

Goat cheese in panko breading with winter salad

January 25th, 2019 | main dishes

This dish tastes as good as it looks! Lamb’s lettuce, endive salad and grapes are the basis for our winter salad. The goat soft cheese is wrapped in a crispy coating of macadamia nuts and the Asian breadcrumbs Panko. Simply delicious!

Goat cheese in panko breading with winter salad

If you do not like goat cheese, you can of course also use any other soft cheese, Camembert or Brie for this recipe. You can buy Panko breadcrumbs in the Asian food section of most supermarkets.

Basically, I use home-made breadcrumbs by grating every little piece of bread. With and without grains and of course with the bread crust. This results in a rather dark breadcrumbs coating. The Panko flour comes from the Japanese cuisine. It is made from white bread without crust and is very light and fine. The breadcrumbs coating therefore is much lighter and airier. It’s particularly suitable for fish and seafood, vegetables – and of course our goat cheese.

Goat cheese in panko breading with winter salad

(serves 4)

2 heaped TS of pear mustard (or fig mustard)

4 TS white wine vinegar

salt, pepper from the mill

4-5 TS rapeseed or sunflower oil

stir into a marinade (see tip below)

4 handfuls of lamb’s lettuce

½ head endive salad

cut to bite-sized pieces

150 g seedless red and green grapes each

halve and arrange together with the salad on plates

60 g macadamia nuts, roasted and salted

60 g Panko breadcrumbs

finely grind the nuts, mix with the panko flour and place on a plate

2 TS flour

put on a plate

2 eggs

whisk on another plate

400 g goat soft cheese roll

cut into 2.5 to 3 cm thick slices, coat with flour, pull through the eggs, coat with nut mixture, pull once more through the egg and coat again with the nut mixture

1 l peanut oil (or frying oil)

heat up (keep a wooden spoon or shashlik skewer in the fat, if bubbles form and rise, the fat is hot enough), bake the breaded cheese pieces in portions until golden yellow for about 1 minute, lift with the skimmer and drain on kitchen paper

pour the dressing over the salad, arrange the cheese on the salad

And this is how the wife of the captain does it

I mix my salad dressings in empty jam jars. Fill in all ingredients, screw cap on top, shake, done. Leftovers can be stored conveniently in the refrigerator. In this way you can prepare your dressing for two or three days ahead. Then it’s even faster to have a crisp-fresh salad on the table.

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June 24th, 2018 | main dishes

BBQ with deer

I like deer. In any form. I like deer so much that they can eat everything in our garden almost unhindered, without really taking any serious action against it – from the tulip to the apple tree, from the phlox to the cranesbill. But of course that’s another “liking”. The culinary “liking” in this case refers to finely marinated deer steak from the grill. Who says that game must always come as a roast?