Filo-wrapped crottin de Chavignol
1 crottin de chavignol
1 sheet filo pastry
20g butter melted
1 egg yolk
1 plum tomato
vinaigrette ready prepared
sea salt and pepper to taste
1 finely diced shallot
3 finely chopped basil leaves
1 Valencay goat’s cheese.
basil oil to decorate
Preheat oven to 180C (gas mark 4). Fold the filo pastry into a square and lightly butter the face of it. Bring all of the corners into another square and lightly butter the whole face of the pastry. Turn 90 degrees so that a point is facing you. Place the crottin de Chavignol in the middle. Brush the edges with the egg yolk. Bring the side corners on to the top of the crottin and overlap the two points. Glaze with egg yolk and bring together to make a parcel. Brush the outside of the filo parcel with the melted butter.
Place on a baking sheet and bake in the oven for around 8-10 minutes. Prepare the base by slicing the plum tomato thinly. Place on a tray and lay out flat. Season and drizzle with a little vinaigrette. To present, fan the tomato in the middle of a plate. Sprinkle with the finely diced shallot and basil leaves and top with the filo wrapped crottin. Drizzle with the basil oil and serve.
Warm beetroot salad
1 250 g vacuum packed cooked beetroot in own juices
2 tablespoons oil
1 Valencay goat’s cheese
110 bag tender leaf salad
1 x 40 g bag lamb’s lettuce
1 bunch chives, chopped
1 tablespoon white wine vinegar
4 tablespooons olive oil
Preat oven to 180C (Gas mark 4)Place the beetroot and juices in a roasting tin and drizzle with a tablespoon of oil. Roast for 30 minutes until the beetroot feels tender. Pour the oil and juices from the pan into a bowl. When cool enough to handle, slice the beetroot.
Open the bag of lettuce into a large bowl and toss to mix. Add the white wine vinegar to the oil and beetroot juice and whisk together. Season to taste. Crumble the Valencay goat’s cheese in a small bowl and set aside. Add the beetroot and crumbled Valencay goat’s cheese with the chopped chives in a large bowl. Season lightly with salt and pepper. Add about 3/4 of the beetroot dressing and toss gently. To serve place a handful of the lettuce in the middle of a plate and spoon over the cheese and beetroot mix . Drizzle with remaining dressing.
Pancetta wrapped figs and goat’s cheese with pesto
4 ripe figs, halved
8 slices pancetta or streaky bacon
4 sprigs of thyme
4 large vine leaves
4 x 1.5 cm slices of goat’s cheese (Sainte Maure de Touraine)
1 tablespoon freshly chopped oregano
salt and fresh ground black pepper
1 tablespoon black olive paste or tapanade,
Place the vine leaves on a board, and put the olive paste and oregano in the center of each leaf. Place the goat’s cheese on top anddrizzle with the oil and season. Fold the leaves over, brush with more oil and leave to rest for a t least two hours in the fridge. Wrap the figs in the pancetta enclosing the thyme and set aside until ready to cook.
Place the figs and the cheese under a hot preheated grill and cook for approximately three minutes turning from time to time. Place one fig and one cheese parcel on each plate, drizzle with the pesto oil and garnish with basil leaves.
Honey glazed goat’s cheese with spiced apricot compote
1 goat’s cheese Camembert, cut into quarters
4 slices of brioche
4 tablespoons honey
600 g ready-to-eat dried apricots
4 tablespoons honey
4 tablespoons sweet white winejuice and
zest of 1 orange
2 bay leaves
2 cinnamon sticks
zest of 1 lemon.
Wash the apricots in warm water and place in a heavy pan with the remaining compote ingredients. Cook over a low heat until the apricots have plumped up and the liquid has reduced to a syrup. Toast the brioche and keep warm.
Put the pieces of goat’s cheese on a baking tray spoon over the honey and grill until the cheese bubbles. To serve, place the goat’s cheese on top of the brioche, spoon over the compote and drizzle the plate with the apricot syrup.
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