A simple goat’s cheese salad
Try rolling the homemade goat’s cheese in dried chilli flakes or
crushed black or mixed peppercorns.
PREPARATION 15 MINUTES
COOKING 10 MINUTES
Serves 4
2 thick slices fresh country-style bread
1 tablespoon rapeseed oil
200g (7oz) homemade Soft Goat’s Cheese
2 tablespoons freshly chopped mixed herbs (such as parsley, chives and lemon thyme)
3 tablespoons hazelnut oil
1 tablespoon white wine vinegar
1 garlic clove, crushed
a squeeze of lemon juice
200g (7oz) salad leaves
40g (11/2oz) roughly chopped and toasted hazelnuts
salt and freshly ground black pepper
1 Preheat the oven to 200°C (180°C fan oven/400°F), gas mark 6.
2 Cut the fresh country-style bread into cubes and toss in the rapeseed oil.
Spread out onto a baking sheet. Bake in the oven for 10 minutes until
golden and crispy. Set aside to cool.
3 Shape the soft goat’s cheese into a log, then roll in the freshly chopped
mixed herbs. Chill until firm.
4 Put the hazelnut oil and white wine vinegar into a screw-top jar with the
crushed garlic, lemon juice and plenty of seasoning. Shake well to combine.
5 Just before serving, gently toss the salad leaves with the dressing. Divide
between four plates, top with slices of goat’s cheese and garnish with the
toasted hazelnuts and homemade croutons.
Mascarpone
You can find tartaric acid in good chemists or from home-brewing
websites.
PREPARATION 5 MINUTES PLUS CHILLING
COOKING ABOUT 10 MINUTES
Makes about 400g (13oz)
600ml (1 pint) double cream
a large pinch of tartaric acid
icing sugar (optional)
1 Put the cream into a stainless steel pan and heat gently to 80°C (176°F).
Add the tartaric acid and stir constantly for 10 minutes. Curds should form.
2 Line a colander with a muslin and spoon in the curds and whey. Leave to
allow the whey to drain away thoroughly.
3 Put the colander in a bowl in the fridge and leave to drain overnight.
Sweeten with icing sugar if you like.
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