Rosemary Panko Crusted Greek Style Cheese
with baby potatoes and a Romano pepper salad
Panko heeft een grovere korrel dan gewoon paneermeel en geeft hierdoor een extra knapperig korstje aan de witte kaas.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
100 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
15 g
Panko breadcrumbs
(Contains: Tarwe)
200 g
Baby potatoes
1 piece
Romano pepper
½ sachet(s)
Dried rosemary
½ piece
Garlic
½ piece
Tomato
40 g
Onion chutney
½ piece
Red onion
30 g
Arugula & lamb's lettuce
Not included in your delivery
½ tablespoon
[Plant-based] butter
½ tablespoon
Honey [or plant-based alternative]
½ tablespoon
White wine vinegar
½ tablespoon
Extra virgin olive oil
1.5 tablespoon
Olive oil
25 g
Flour
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Slice the onion into half rings and press or mince the garlic. Wash the baby potatoes and cut them in half, cutting any larger ones into quarters. Put them in a pan with lid and cover with water. Bring to a boil with the lid on and boil for 15 - 17 minutes, then drain. Heat the butter in a saucepan over medium-high heat and fry the onion for 6 - 8 minutes. Add the spicy onion chutney, mix everything together and then let the chutney warm up for 2 - 3 minutes.
Cut the romano pepper into strips and dice the tomato. Combine the white wine vinegar, honey and extra virgin olive oil in a salad bowl, then add the romano pepper, tomato and lettuce and toss everything together. Season with salt and pepper to taste.
In a deep plate, combine the flour with 30 ml water per person. In another deep plate, mix 1/2 tsp rosemary per person with the panko. Pat the Greek-style cheese dry with kitchen paper, dip it into the batter and then coat it with the panko. Heat 1/2 tbsp olive oil per person in a frying pan. Fry the cheese for 2 - 3 minutes on each side, or until golden-brown, then remove from the pan and set aside. Heat the rest of the olive oil in the same frying pan and fry the garlic for 1 minute. Add the baby potatoes and 1 tsp rosemary per person and fry for 3 minutes.
Salad on plates alongside the baby potatoes. Serve the cheese on the salad with a dollop of onion chutney.