Deep-Fried Caerphilly with Pineapple Chutney

Crispy breaded wedges of Caerphilly cheese served with a homemade spicy pineapple chutney and fresh garden salad.

Vegetarian Appetiser Cheese Deep Fried Chutney

Estimated Nutrition

Calories

1063

kcal / serving

4252 kcal total

Carbs

85.1g

per serving

340.5 g total

Fat

64.6g

per serving

258.4 g total

Protein

35.5g

per serving

142.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Caster Sugar

CondimentsSauces

100

Cider Vinegar

Dairy

500

Caerphilly

cut into four 125g wedges

piece

Eggs

free-range, beaten

Fruits

piece

Lime

zest only

piece

Pineapple

peeled, cored, and finely chopped

piece

Lime

juice only

GrainsCereals

100

Breadcrumbs

fresh

100

Polenta

NutsSeeds

tsp

Celery Salt

pinch

Black Pepper

freshly ground

OilsFats

200

Vegetable Oil

for deep frying

tsp

Vegetable Oil

for chutney

Vegetables

piece

Red Onion

sliced

piece

Red Chillies

finely chopped

bunch

Mixed Salad Leaves

to serve

Method

Heat the vegetable oil in a deep heavy-based pan until a breadcrumb sizzles.

Mix breadcrumbs, polenta, lime zest, celery salt, and pepper in a bowl.

Dip cheese wedges into beaten eggs and then roll in the breadcrumb mixture.

Chill wedges for five minutes then repeat the egg and breadcrumb coating process.

Deep fry cheese wedges for three minutes until golden-brown and crisp.

Heat oil in a pan and fry onion and chillies for 3 minutes.

Add pineapple, lime juice, vinegar, and sugar then simmer for 15 minutes.

Serve the fried cheese with a spoonful of chutney and salad leaves.