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Half an Hour to Cooking Appetizing Sig's Goatscheese Bites with Honey and Pomegranate Cordial

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Sig's Goatscheese Bites with Honey and Pomegranate Cordial

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To make an unforgettable Sig's Goatscheese Bites with Honey and Pomegranate Cordial, here are the materials needed:

  1. Use 150 grams of square cut hard goats cheese , I use goatscheese cheddar.
  2. Prepare 10 of wholewheat or mazo crackers.
  3. Get 3 of Egg yolk.
  4. Provide 4 tbsp of good vegetable oil or olive oil.
  5. Take 2 of to 3 tablespoons of sweet honey ,I use orange blossom.
  6. Provide 2 tbsp of pomegranate cordial, undiluted ( or other tart red cordial).

After preparing the ingridients, now you are good to cook your appetizing Sig's Goatscheese Bites with Honey and Pomegranate Cordial by following the procedures below:

  1. Blend your crackers to breadcrumb likeness.
  2. Whisk 3 egg yolks until combined.
  3. Cut your cheese into small thumb size sticks or use a cutter . Make sure they are even all the way through.
  4. Gently heat oil in pan. First roll the cheese in the egg mixture then into the crumbs.
  5. Leave to rest for a minute and repeat , roll in egg then in crumbs. This is a little messy.
  6. Gently fry them until they are golden brown and starting to go soft.
  7. Remove from pan and serve drizzled with honey and the cordial .You can always serve some pomegranate seeds on the side ..
  8. This is a lovely little starter or a snack as a treat ..

Mash the goat's cheese and ricotta together in a bowl, then use a spatula to roughly spread over a large plate. Scatter with the pomegranate seeds and chives and set aside until ready to serve. Stir together the honey and vinegar, then as you're about to serve. Creamy goat cheese is lightly dusted with pecans, honey, and rosemary. These are so delicious, light, and refreshing, they could be served as appetizers or an interesting dessert.

Recipe : Sig's Goatscheese Bites with Honey and Pomegranate Cordial

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step by step to make Sig's Goatscheese Bites with Honey and Pomegranate Cordial

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