These utterly delicious Crumbed Feta with Fig Jam parcels can be served as a fabulous light lunch together with a herby green salad. It’s also a great way to start off that al fresco dinner party.
1½ x 200 g packets of Bakers Cream Crackers
250 ml cake flour
4 eggs, beaten with 125 ml milk
6 disks (about 400 g) firm feta cheese
oil for frying
250 ml fig jam
Directions Place the Bakers Cream Crackers in a processor and process into fine crumbs. Place the crumbs in a shallow soup plate. Do the same with the flour. And place the egg mixture in another soup plate. Line them all up next to one another: first the flour, then the egg and then the crumbs. Now, slice the feta disks through their centres into half-moon shapes and pat dry. Place them one at a time firstly in the flour, making sure that you have coated all sides, then into the egg mixture and finally into the crumbs. Pat the crumbs firmly onto the cheese. Repeat the entire process again so that each piece of cheese is twice-crumbed, making sure that you have properly coated the cheese with crumbs. Arrange the crumbed pieces on a baking sheet and place in the fridge for 20 minutes before cooking. Just before serving, heat a little oil to about 170 ºC in a frying pan. Cook the cheese briefly on both sides until just crisp and golden, remove from oil and drain on paper towel. Serve while piping hot with a dollop of the fig jam on top of each piece.