cooking with oil


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Groundnut (sometimes referred to as peanut oil) has a slightly nutty flavour that suits this recipe perfectly and a high smoke point, so is ideal for shallow frying. Click here for more info on oil type


  1. Pre-heat the oven to 220C/430F.
  2. To make the chutney, place all the relevant ingredients into a pan and bring to a slow simmer, cook for about 1 hour with a lid on stirring now and again, then remove the lid and continue to cook until most of the liquid has all evaporated, which will be approx. another 60 minutes.
  3. Heat two tablespoons of groundnut oil in a pan and shallow fry the tomatoes and rosemary for a few minutes. Season and transfer to the oven for 8-10 minutes.
  4. Meanwhile, coat the goats' cheese in flour; dip in the egg and coat in the breadcrumbs. Repeat this process to give a second coating.
  5. Heat two tablespoons of groundnut oil in a non-stick frying pan and shallow fry the breaded cheese for 2-3 minutes on each side, or until golden.
  6. Serve with the warm tomatoes and chutney