Goats cheese, old bread, sesame seeds, poppyseed, 1 egg
Sometimes in this life, one needs a treat. A little bit of something indulgent that can be prepared quickly and be repented for later. This is one such recipe.
And it is entirely toothsome - a molten mouthful of rich, tangy goats cheese surrounded by a crisp, crunchy shell. It can be eaten alone or dunked into a sweet chilli dip or salsa. I also happen to think these make excellent croutons for soup or salad. The best goats cheese to use, is a relatively slim tube within a rind, as it keeps its shape better when cooked - though rolling a ball of soft goats cheese also works well.
1) Pulse the old bread into crumbs into a blender, and stir in the poppyseeds and sesame seeds.
2) Slice the goats cheese, or roll into balls if using rindless and dip into a dish of beaten egg.
3) Dip the goats cheese into the breadcrumb mixture and ensure that it is evenly covered.
4) Fry for 2-3 minutes in a pan of hot oil, or deep fat fryer until the breadcrumbs are golden brown. Serve immediately.