Cooking time: 5 min – Preparation time: 10 min – Serves: 6
Ingredients:
6 thick semi-dry goat cheeses
12 ripe figs
1 egg
30 g flour
40 g breadcrumbs
2 tbsp liquid honey
A few sprigs of fresh thyme
Olive oil
Salt, pepper
Equipment:
Kokko kamado Little, L or XL
Set of 4 utensils including a brush for glazing the marinade, a spatula, tongs, and a large fork
Cast iron pan for heating the honey and thyme
Cast iron plancha cooking plate
or Cast iron cooking grate
Preparation:
1. If the goat cheeses are thick, slice them in half lengthwise. Dredge them first in flour, then in beaten egg, and finally in breadcrumbs to coat. Place them in the freezer for 30 minutes.
2. Warm the honey with the thyme. Cut the figs in half and brush the cut side with honey. Set aside in the fridge.
3. Preheat the Kokko. Lightly oil the surface of the cast iron cooking plate or grate and brown the goat cheeses for 5 minutes, turning halfway through. Add the figs and brown for 2 minutes.
4. Arrange on plates. Drizzle with the thyme-infused honey.
Tip: Serve on a bed of chorizo for even more flavour.
