Goat Cheese Log With Mango Chutney And Cilantro Food

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.

GOAT CHEESE & CHUTNEY APPETIZER

Steps:

• Place goat cheese log on decorative plate.
• Spoon over chutney.
• Serve with crackers.

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).