Goat Cheese Log With Mango Chutney And Cilantro Recipes

GOAT CHEESE LOG WITH MANGO CHUTNEY AND CILANTRO

Steps:

• Place 1 (4-ounce) log of goat cheese on a serving plate.
• pour 1/2 cup jarred mango chutney over the top and garnish with 2 tablespoons chopped fresh cilantro and 1 tablespoon chopped peanuts (optional).

GOAT LUKHMI WITH MANGO MINT CHUTNEY

Steps:

• For the filling: Add the garlic and ginger to a mortar and pestle and grind until a paste forms. (Make sure your yield is 1 tablespoon when combined.)
• Mix the goat mince with the ginger-garlic paste, cilantro, seekh kebab masala, cayenne, turmeric powder and red onion in a large bowl, then sprinkle with salt and mix until thoroughly combined. Let sit for 5 to 10 minutes.
• Turn the heat under a large Dutch oven to medium and add the vegetable oil. Once heated, add the marinated meat and saute until completely cooked through, 3 to 4 minutes.
• Remove to a sheet tray. Set aside and allow to come to room temperature before cooling completely in the refrigerator for 20 minutes.
• Add lemon juice just to this mixture just before you start filling.
• For the mango mint chutney: Add the cilantro, mint, mango, ginger, serrano, lime juice, sugar, salt and 1/3 cup water to a blender and puree until thoroughly combined. Taste and adjust the seasoning as needed. Set aside until ready to serve.
• For the lukhmi: Heat the vegetable oil in a deep-fryer or 3 inches oil in a large heavy-bottomed pot to 350 degrees F. Line a sheet tray with a wire rack.
• Place 1 layer of phyllo on a work surface with the shorter side facing you, and brush the left half of the sheet with ghee. Fold the unbrushed side of the phyllo onto the ghee-brushed side and evenly press to seal.
• Place a small amount of filling (about 1/3 cup) at one corner. Press the edges of the lukhmi with your fingers to ensure it is tightly sealed into a triangle. Continue folding the triangle over and up the phyllo until the entire sheet of phyllo has been used and the piece is a tightly-formed triangle. Place seam-side down on a baking sheet and cover with a damp towel while you repeat with the remaining filling and phyllo.
• Slowly drop down the lukhmi, one after the other, into the preheated oil. Fry in batches until golden brown, 2 to 3 minutes per side. Remove to the prepared wire rack.
• Scatter the pomegranate seeds, cilantro, mint and mango pieces on a serving platter. Top with the lukhmi. Serve hot with the chutney.

HOLIDAY GOAT CHEESE LOG

Steps:

• Pulse almonds in the bowl of a food processor until chopped. Add parsley and chives; continue to pulse until incorporated. Add cherries and process until everything is finely chopped and you have a nice mixture of red and green.
• Pour nut mixture onto a flat work surface and spread into a thin layer.
• Roll goat cheese log in the nut mixture until fully covered. Carefully pick it up and tap the ends of the log into the nut mixture to cover. Place on a serving dish.

GOAT CHEESE AND MANGO QUESADILLAS

Steps:

• Spread goat cheese on tortillas. Divide mango, onion, jalapeno, and cilantro on one half of each tortilla. Fold tortilla over filling.
• Heat a large heavy skillet over medium-high. Working in batches, cook quesadillas until cheese softens and tortillas are crisp and browned in spots, 1 to 2 minutes per side (if skillet begins to scorch, reduce heat to medium). Transfer quesadillas to a cutting board and cut each into 4 wedges. Serve immediately.

GRILLED GOAT CHEESE AND MANGO CHUTNEY SANDWICH

Steps:

• Spread goat cheese onto one side of one slice of bread and mango chutney on one side of the other slice of bread. Sandwich bread slices together around the goat cheese and chutney.
• Melt the butter in a small skillet over medium-low heat. Cook sandwich in melted butter, pressing with the back of a spatula occasionally to assure the cheese melts, until the bread is golden brown, 2 to 3 minutes per side.

GOAT CHEESE-ONION NAAN WITH MANGO SALSA

Steps:

• Sift first 3 ingredients into bowl. Mix in yogurt and 1/4 cup goat cheese. Knead on floured surface until smooth and elastic, about 10 minutes. Form into ball. Return to bowl; cover with plastic. Let rest 2 hours (dough will not rise).
• Melt butter in large skillet over medium heat. Add onions; sauté until deep golden, about 25 minutes. Season with salt and pepper. Cool. Set aside. Turn dough out onto floured surface. Divide into 4 pieces. Form each into ball. Roll out each to 8-inch round.
• Brush heavy medium skillet with olive oil; heat over medium-high heat. Add 1 dough round and cook until brown spots appear all over bottom, about 5 minutes. Turn bread over and cook until brown spots appear all over second side and bread is cooked through, about 5 minutes. Transfer to large baking sheet. Repeat with remaining dough rounds. (Can be made 2 hours ahead. Cover onions and bread separately; let stand at room temperature. Rewarm bread uncovered in 350¡F oven about 5 minutes.)
• Preheat broiler. Spread onion mixture atop breads. Sprinkle with 3/4 cup goat cheese. Broil breads just until cheese begins to melt, watching closely to avoid burning, about 2 minutes. Cut breads into wedges. Serve with Mango Salsa.

GOAT CHEESE LOG WITH MANGO CHUTNEY AND CILANTRO

Steps:

• Place the goat cheese long on a serving platter; pour mango chutney over the top and garnish with cilantro and chopped peanuts. Serve with assorted crackers and flatbreads

HERB AND PEANUT GOAT CHEESE LOG

Steps:

• In a medium bowl, mash goat cheese. Finely grate peel from lemon and add to goat cheese along with sundried tomatoes and pepper. Stir to combine. Form goat cheese into a log measuring about 9 inches (23 cm).
• In a small bowl, stir herbs with peanuts. Place peanut mixture on a piece of plastic wrap large enough to roll up goat cheese. Roll and sprinkle goat cheese log with herb and peanut mixture to coat, then seal in the plastic wrap. Refrigerate about 1 hour. Serve with sliced baguette or crackers.