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Posts Tagged ‘Goat’s cheese’

Cumin Roasted Carrots with Honey, Lemon & St Tola

Posted in Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , on 8 December 2021| Leave a Comment »

This is a great side dish for often uninspiring carrots. We served with chicken wings.

Cumin-roasted Carrots with Honey Lemon Dressing & St Tola – serves 4 to 6

  • 750g carrots, cut diagonally into 2½ cm slices
  • olive oil
  • 1½ heaped tbsp cumin seeds
  • juice of 1 lemon
  • 3 tbsp clear honey
  • 100g St Tola, or other soft goats’ cheese
  • a bunch of dill, leaves roughly chopped
  • a good sprinkle of nigella seeds

Heat the oven to 200C/fan 180C.

Line a large baking tray with baking paper.

Spread the carrots over the baking tray and drizzle with plenty of olive oil. Sprinkle over cumin seeds and season well with salt and peper. Toss to coat, then roast for 25-30 minutes, or until cooked through.

Mix the lemon juice and honey together until the honey dissolves. Drizzle this over the carrots and toss to coat, then roast for another 8 to 10 minutes, or until slightly sticky.

Transfer the carrots to a serving plate, crumble over the cheese, then sprinkle with dill and nigella seeds.

(Original recipe from Persiana by Sabrina Ghayour, Mitchell Beazley, 2014.)

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Harissa & Goat’s Cheese Buns

Posted in Food, Vegetarian, tagged , , , , , , , , on 14 March 2019| Leave a Comment »

Harissa & Goat's Cheese Buns

Try these at the weekend, they’re a good accompaniment for drinks, something fizzy perhaps. They taste best hot but you can have them all prepped on trays in the fridge ready to slide into the oven as people arrive. A nice idea from two of our very favourite cooks – Sarit Packer & Itamer Srulovich of Honey & Co.

Wine suggestion: a good crémant. For fun we opened the Taille Princess Blanc de Gérard Depardieu by Bouvet-Ladubay, a Chenin Blanc-Chardonnay sparkling from Saumur. We chuckle every time with the liberal use of Gérard’s branding and his portrait on the label and on the capsule. That said it is an excellent crémant and a good match to savoury cheese bites like these.

Harissa & Goat’s Cheese Buns – makes about 20 

  • 175g self-raising flour
  • 100g butter (at room temperature), diced
  • 1 egg, lightly whisked and divided into 2 small bowls
  • 60g grated pecorino or Parmesan
  • 125g ricotta
  • 125g soft, young, rindless goat’s cheese
  • 30g rose harissa paste
  • 1 tsp sea salt
  • 1 tsp whole cumin seeds

Put the flour and butter in a mixer bowl with a paddle attachment and combine to a crumb-like consistency.

Add half the egg and half the grated pecorino or Parmesan, along with the ricotta, goat’s cheese, harissa paste and salt. Mix together to form a soft, pliable dough.

Divide the dough into two pieces and roll each one into a log about 20cm long. Brush each log all over with the other half of the egg.

Mix the rest of the cheese with the cumin seeds and sprinkle over the work surface. Roll the logs in the mixture until coated all over. Put the logs on a try in the fridge to rest for at least an hour or up to 48 hours.

When ready to bake, heat the oven to 200C/180C fan/gas 6.

Cut each log into about 10 slices, about 2cm thick, and lay them on a lined baking tray. Bake for 13-15 minutes until teh cheese is golden but the buns are still soft. Serve hot.

(Original recipe from Honey & Co. At Home by Sarit Packer & Itamar Srulovich, Pavilion, 2018.)

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And another idea for wild garlic…

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , , on 24 April 2018| 3 Comments »

Wild Garlic Omelette with goats cheese

We just loved this simple omelette with lots of wild garlic and some melting goat’s cheese. You could leave the goat’s cheese out and it would still be a super supper dish with some salad and crusty bread.

Wild Garlic & Goat’s Cheese Omelette – serves 2

  • a good handful of wild garlic leaves – about 50g
  • 4 large eggs, lightly beaten (beat 2 eggs in 2 separate cups for ease)
  • 25g butter
  • 50g goat’s cheese crumbled

Finely shred the wild garlic and season the eggs.

Heat half the butter in a nonstick frying pan. Add half the wild garlic and wild for about 20 seconds, then add half the eggs. Leave for about 15 seconds, then tilt the pan and gradually scrape up the set bits of omelette around the edge into the middle of the pan, letting the raw egg run out to the edges.

When the omelette is still a bit liquid on top but set underneath, put half the cheese over one half. Fold the other half over the filling, then let the cheese melt for about 20 seconds before turning out onto a warm plate.

Repeat with the remaining ingredients to make another omelette, then serve right away.

(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2010.)

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Charentais Melon Salad

Posted in Food, Vegetarian, tagged , , , , , , , on 29 June 2015| 5 Comments »

Charentais Melon Salad

We’re just back from a camping trip to the Loire Valley and this is one of the many delicious things we prepared at our tent. We brought Rick Stein’s French Odyssey along for inspiration and have him to thank for this fabulous summer salad. Make it for a starter or light lunch with some French bread to mop the plate.  A glass of white wine is also obligatory.

Wine Suggestion: We’d found a gem of a wine in the Chateau Moncontour Vouvray Sec which hit the spot with this dish. A lively and dry Chenin Blanc which had fresh appley fruit, and a crispness and minerality that worked with the Chèvre and sweetness of the melon. Summer in a glass as well as on the plate.

Charentais Melon Salad – serves 4

  • 1/2 a ripe, orange-fleshed melon (Charentais or Cantaloup)
  • 1/2 cucumber
  • 225g vine ripened tomatoes (skinned if you like – we didn’t bother)
  • 100g firm, crumbly goat’s cheese
  • 1 tbsp finely shredded mint

For the dressing:

  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • Pinch caster sugar

Whisk the oil, vinegar, sugar and some salt and pepper together to make the dressing (a fork in a mug will do the trick if you’re short on utensils).

Cut the melon into four wedges and scoop out the seeds. Remove the skin and slice each wedge into long thin slices.

Peel the cucumber and slice into 3mm thick wedges. Slice the tomatoes.

Arrange the sliced melon on a large serving platter and cover with the cucumber and tomatoes. Crumble the goat’s cheese over the top and scatter over the mint. Spoon over the dressing and serve.

(Original recipe from Rick Steins’s French Odyssey, BBC Books, 2005).

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Easy Cheesy Soufflé

Posted in Food, Vegetarian, tagged , , , , , on 7 June 2012| 7 Comments »

Soufflés are not that hard to make despite their intimidating reputation. Maybe try it yourself first before serving at a dinner party, just in case. Ideally you need a 2 pint soufflé dish (ours was a bit bigger and it still turned out great – it just won’t rise up above the rim of the dish as much). Tastes fab!

Easy cheesy soufflé – to serve 4

  • 50g butter, plus a bit for greasing
  • 4 eggs
  • 100g firm goat’s cheese, with rind
  • 300ml milk
  • 1 bay leaf
  • 50g plain flour
  • 50g grated Parmesan
  • 15g packet chives

Put a heavy baking tray on the shelf below the centre of the oven and preheat the oven to 190C/fan 180C/gas 5. Grease the inside of a soufflé dish with some soft butter. Put the egg whites in a large clean bowl, and the yolks in a small bowl. Finely chop the goat’s cheese.

Put the milk into a large saucepan, then add the bay leaf, butter and sprinkle in the flour. Put the pan over a medium heat and whisk vigorously continuously until the milk comes to the boil. Once the sauce bubbles and starts to thicken, continue to whisk for a further minute until it is very thick, then remove from the heat.

Throw away the bay leaf. Stir in the goat’s cheese and Parmesan, keeping 1 tbsp Parmesan. The mixture will look pretty lumpy but don’t worry about this. Stir in the egg yolks, one at at time. Snip in the chives using a pair of scissors, then season with salt and pepper. Stir well and set aside.

Whisk the bowl of egg whites with an electric mixer on high speed for 2-3 minutes until they stand in soft peaks. You should be able to hold the bowl upside down without the eggs sliding out. Careful not to whisk them past this point. Use a wooden spoon to stir two spoonfuls of the egg whites into the cheese sauce in the pan.

Use a spatula or large metal spoon to gently fold the remaining egg whites into the cheese sauce until they are evenly mixed in. Take your time and stop when a few streaks of egg white are still visible.

Pour the mixture into your soufflé dish and sprinkle with the remaining Parmesan. Run your thumb lightly around the inside edge of the dish to make a deep groove in the mixture. Gently place onto the hot baking sheet in the oven and cook for 35-40 minutes, until risen and golden. Shake the soufflé gently to check if it is cooked, if it wobbles a lot, bake for another 5 minutes. Serve straight away as it doesn’t keep!

Wine Suggestion: We suggest trying a rich, mouth-filling white from the northern Rhône. Try a Condrieu made from Viognier, or for something a little different we highly recommend Pierre Gaillard’s St Joseph Blanc made from 100% Roussanne.

(Original recipe by Jeni Wright, in BBC Good Food Magazine, June 2001.)

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