Crispy Schafkaese served with roasted tomatoes, alongside a coffee pot, perfect for a delicious brunch.
Coffee Side dish

Sheep's cheese in a coffee-almond coating

Prepared with

EILLES KAFFEE RÖSTMEISTER Caffè Crema

1000 g Whole bean
Eilles Kaffee Röstmeister Caffè Crema, a balanced blend of nutty flavours in a stylish blue packaging.
Difficulty Medium
Preparation time 45 minutes
Diet Vegetarian

Ingredients

Servings 2

For the chutney

Anzahl Zutat
20 g coffee beans EILLES KAFFEE Röstmeister Caffè Crema
200 g Date tomatoes
1 (150 g) ripe peach
2 no red onions
20 g Ginger
1 small chili pepper
2 stems Rosemary
2-3 TABLESPOONS Cane sugar
3 TBSP. Aceto balsamico
1 pinch Salt
1 gest. TL Fennel seeds

For the sheep's cheese

Anzahl Zutat
3 tsp coffee beans EILLES KAFFEE Röstmeister Caffè Crema
300 g (2 pieces) Sheep's cheese
20 g ground almonds (without skin)
30 g Panko flour
1 Egg
- Pepper from the mill

In addition

Anzahl Zutat
80 ml Sunflower oil for frying
2 small stems Rosemary to decorate

Step by steps Preparation

  1. 1.Step

    Ingredients EILLES KAFFEE Röstmeister Caffè Crema, water
    Grind EILLES KAFFEE Röstmeister Caffè Crema coffee beans medium-fine. Pour 75 ml (preheated) water into the bottom container of a small Bialetti. Fill the coffee sieve with the ground coffee and screw on the top part. Place the Bialetti on a hob over a medium heat and boil until the water has almost evaporated. As soon as the coffee starts to run out of the riser, remove the pot from the heat (before it hisses) and measure out 50 ml for the chutney.

  2. 2.Step

    Ingredients Date tomatoes, peach, onions, ginger, chili pepper, rosemary, feta cheese
    Wash and halve the date tomatoes. Wash the peach, cut in half, remove the stone and dice the flesh. Peel and finely slice the onions. Peel the ginger and finely chop with the chili pepper. Pluck the rosemary from the stalks and chop finely too. Set half aside for the feta cheese. Place all the chutney ingredients in a pan and bring to the boil. Simmer for approx. 15 minutes without the lid, stirring occasionally.

  3. 3.Step

    Ingredients Sheep's cheese, coffee beans, rosemary, ground almonds, panko flour, salt, pepper, egg
    In the meantime, drain the feta cheese in a sieve. Then place on kitchen paper. Finely crush the coffee beans in a mortar. Mix the coffee beans with the reserved rosemary, ground almonds, panko flour, salt and pepper and place on a large flat plate. Crack the egg into a deep plate and season with salt and pepper.

  4. 4.Step

    Ingredients Flour, feta cheese, egg, oil
    Place the flour on a flat plate. Carefully cut the feta cheese in half diagonally. Dip the sheep's cheese wedges first in the flour, then in the beaten egg, allow to drip off a little and finally in the coffee breading. Heat the oil in a frying pan and fry the four breaded sheep's cheese wedges, turning occasionally, until golden brown.

  5. 5.Step

    Ingredients Rosemary
    Then drain on kitchen paper. Arrange the prepared feta cheese wedges with the chutney on plates and serve each with a sprig of rosemary. Serve with ciabatta, if desired.