Goat Cheese with Fried Olives and Roasted Pepper Sauce
Appetizers | Kazakhstani cuisine
⏳ Time
1 hour
🥕 Ingredients
17
🍽️ Servings
3
Description
This recipe was shared with us by Chef Sarah Johnson.
Ingredients
- Semi-soft cream cheese - 3.5 oz
- Goat cheese - 3.5 oz
- Amba Sauce - 1.8 oz
- Eggplants - 4.9 oz
- Sweet Pepper - 7.9 oz
- Garlic - 0.2 oz
- Sunflower Seeds - 2.6 oz
- Lime Juice - 0 fl oz
- Sriracha - 1 fl oz
- Milk - 8 fl oz
- Corn Starch - 3.5 oz
- Wheat Flour - 5.3 oz
- Apple Cider Vinegar - 0 fl oz
- Carrot - 0.7 oz
- Olives stuffed with lemon - 2.1 oz
- Vegetable Oil - 17 fl oz
- Salt - to taste
Step by Step guide
Step 1
Roast the carrots, eggplant, and peppers in the oven until tender. Cut the roasted carrots into cubes.
Step 2
To make the nut cheese, combine cream cheese, goat cheese, and nut sauce.
Step 3
Blend the roasted eggplant and peppers, garlic, sunflower seeds, lemon juice, and 10 ml of sriracha sauce in a mixer.
Step 4
To prepare the batter, mix milk, starch, flour, 20 ml of sriracha, apple cider vinegar, and salt. Dip the olives in this batter and deep-fry them.
Step 5
Place the cheese and sauce in a deep plate in two large dollops. Sprinkle the cheese and sauce with cubes of roasted carrots. Top with olives and sprinkle with sesame seeds. Serve with pita.
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