Kashkaval Pane with Blackberry Chia Jam
Frying cheese is thought to originate from the Ottoman Empire, one of the most powerful empires that grew from a Turkish stronghold in Anatolia and stretched to parts of Austria, the Persian Gulf, Yemen and Algeria.
The first recorded recipe for fried cheese in batter was in ‘Le Ménagier de Paris’ in 1393. Fried cheese is still popular in many different countries, Malakoff is served in Switzerland, Saganaki in Greece, Gibnah Maqlyah in Egypt, Queso frito in Central America and not forgetting Mozarella sticks, an American invention.
Kashkaval is a great cheese for frying and is popular in the Balkans. Kashkaval means ‘yellow cheese’ and is usually made from cow or sheep milk. In Albania, traditional restaurants will bring a plate of raw or fried kaçkavall for no additional cost before the main dishes finish cooking.
This kashkaval is from Bulgaria and is made from goat’s milk. The cheese chunks are coated in flour seasoned with blackcurrant and pineapple sage and Israeli basil then dipped in egg and breadcrumbs and deep fried until the cheese oozes.
To go with the fried cheese, I have picked some Vitamin C busting blackberries from my garden and, rather than using a lot of sugar, I’ve added a little syrup and chia seeds to make jam. Chia seeds are great for setting jam as they turn liquid into gel and are packed with omega-3 fatty acids, rich in fibre and protein and a great compliment to the Vitamin C packed berries.
Serve on a bed of wild leaves. #GoldenApron23
Kashkaval Pane with Blackberry Chia Jam
Frying cheese is thought to originate from the Ottoman Empire, one of the most powerful empires that grew from a Turkish stronghold in Anatolia and stretched to parts of Austria, the Persian Gulf, Yemen and Algeria.
The first recorded recipe for fried cheese in batter was in ‘Le Ménagier de Paris’ in 1393. Fried cheese is still popular in many different countries, Malakoff is served in Switzerland, Saganaki in Greece, Gibnah Maqlyah in Egypt, Queso frito in Central America and not forgetting Mozarella sticks, an American invention.
Kashkaval is a great cheese for frying and is popular in the Balkans. Kashkaval means ‘yellow cheese’ and is usually made from cow or sheep milk. In Albania, traditional restaurants will bring a plate of raw or fried kaçkavall for no additional cost before the main dishes finish cooking.
This kashkaval is from Bulgaria and is made from goat’s milk. The cheese chunks are coated in flour seasoned with blackcurrant and pineapple sage and Israeli basil then dipped in egg and breadcrumbs and deep fried until the cheese oozes.
To go with the fried cheese, I have picked some Vitamin C busting blackberries from my garden and, rather than using a lot of sugar, I’ve added a little syrup and chia seeds to make jam. Chia seeds are great for setting jam as they turn liquid into gel and are packed with omega-3 fatty acids, rich in fibre and protein and a great compliment to the Vitamin C packed berries.
Serve on a bed of wild leaves. #GoldenApron23
Open in Cookpad AppSteps
- 1
Jam: In a small saucepan bring the blackberries to the boil, reduce the heat and simmer for 5 minutes until soft. Pass through a sieve to remove the seeds.
- 2
Return the blackberries to the pan, stir in the maple syrup and the chia seeds and remove from the heat. Let cool to room temperature then place in a steralised glass jar to set.
- 3
Cheese: Cut the cheese into 8 bite sized pieces. Blitz the flour with the herbs and pepper and place in a dish. Whisk the egg with a pinch of salt and place in a second dish. Place the breadcrumbs in a third dish. Dip each piece of cheese into the seasoned flour, then the egg.
- 4
Finally dip the cheese in the breadcrumbs. Deep fry until golden brown.
- 5
Serve on a bed of garden leaves such as rocket, celery tops and chives with a dollop of jam on the side.
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