1 litre neutral oil
1 large onion, finely chopped
4 cloves garlic, finely chopped
6 makrut lime leaves, spines removed, leaves finely sliced
280g creamy, medium-flavoured goat’s cheese (I used Cranky Goat Reginald
50g grated parmesan
¼ cup finely chopped chives
8 fresh jalapeño chillies, split lengthways, seeds discarded
1 cup milk
1 cup standard flour
1 cup panko breadcrumbs
½ cup polenta
citrus wedges, to serve

You can swap out jalapeños for king sweetie capsicum or shishito peppers for a milder kick.

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1.Heat 2 tablespoons oil in a medium- sized frying pan and cook the onion and garlic gently for 3-4 minutes.
2.Add the lime leaves and toss over the heat for 1 minute until you can smell the lime aroma. Remove from the heat.
3.Cut the goat’s cheese into 2cm pieces with the outer rind attached.
4.Combine with the grated parmesan and chives.
5.Add the cooled onion mixture.
6.Mash all ingredients together – it’s OK if there are lumps.
7.Press 3 teaspoons filling tightly into the centres of the jalapeños.
8.Set up 3 bowls with the milk in one, the flour in the next and mix the panko crumbs and polenta in the third.
9.Dip each popper into the milk, then the flour, back into the milk, then thoroughly toss in the polenta/breadcrumbs.
10.Heat the remaining oil in a medium- sized pot to 150°C, or until a bread cube fries to a golden colour in 20 seconds.
11.Gently fry 3-4 poppers at a time for 2 minutes. Remove from the oil and drain.
12.Season with salt and serve with some citrus wedges.

Food styling, recipes & photography David Neville