Deep-fried mature goat’s cheese with artichokes, peas, roasted bella tomatoes and sweet herb vinaigrette

Preparation info
  • Serves


    • Difficulty


Appears in

By Franck Dangereux

Published 2004

  • About

St Maure is a French cheese also made in South Africa and is available from delis or good supermarkets. It comes in a standard-sized log with a skin around it and is not crumbly inside like most goat’s cheese. If mature, the inside will run slightly when you cut it open, just like a ripe brie or camembert.


  • 4 logs of St Maure goat’s cheese, each cut into 4 equal pieces (so you have 16 pieces)
  • 2 eggs
  • 4 table


Put the flour on a plate. Beat the eggs and pour onto another plate. Mix the breadcrumbs and sesame seeds and put on another plate. Dip the pieces of cheese in the flour, then the egg, then the crumbs/seeds. Repeat so that each piece is well coated. The cheese is very soft inside, so coating it twice gives it a more resistant shell and it is less likely to burst when you cook it.