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Goats cheese, tamarind and coriander seeds



Whipped goats cheese
300g soft goats’ cheese (rind removed)
30g whipping cream
20g white grape vinegar
Tamarind chutney (must be prepared in advance)
800g tamarind
800ml mineral water
1 tbsp. vegetable oil
150g onion, diced
60g ginger grated
250g jaggery
250g malt vinegar
Coriander sponge crouton
100g toasted coriander seeds, blitzed to a powder, plus extra to garnish
80g isomalt
50g plain flour
7g fine salt
175g egg yolk
240g egg white
2 x NO2 Cream Whipper Chargers
Vegetable oil, for deep frying
Coriander shoots, to serve


Break the goats’ cheese into rough pieces and put in a food processor with the double cream and white grape vinegar. Blend until smooth, then transfer to a piping bag.

Bring 800ml water to the boil and add the tamarind. Leave to soak for 30 minutes. Strain and pick through the mixture to remove the seeds – you will be left with a paste-like mixture.

Set a saucepan with 1 tbsp. oil over a medium-low heat. Add the onion and cook for 6-8 minutes, until softened. Add the ginger and jaggery, increase the heat slightly and cook for 3-4 minutes, until the jaggery caramelises. Pour over the malt vinegar and cook until reduced to a syrup, then stir in the tamarind. Once thickened remove the pan from the heat and pass the mixture through a fine sieve. Store in the fridge until needed.

Put the coriander seeds, isomalt, flour and salt in a blender and blitz. Add the egg yolks and whites and blend again. Strain the mixture through a fine sieve and pour into a cream whipper canister. Add two gas chargers and shake well. Pipe the mixture into small plastic containers and microwave for 1 minute on full power. Remove and break into 2-3cm pieces. When you’re ready to serve, fill a deep, heavy-based saucepan three-quarters full with oil and heat to 180°C. Fry the sponge for 30 seconds, until slightly crisp, then transfer to a 180°C oven for a 3 minutes. Drain on kitchen paper.

To serve
Pipe three large dots of goats’ cheese onto each plate and sprinkle with the reserved toasted coriander seeds. Pipe smaller dots of the tamarind chutney around the cheese. Garnish with the sponge croutons and finish by adding the coriander shoots.


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