Ethel the goats challenge
Although the food I cook is wholesome, healthy and tasty it could never be described in any way as ‘fine dining’ The test for me is when my boys or my guests clear their plates and say they enjoyed the food.
It was therefore with some trepidation that I accepted the invitation from Ethel the Goat at Capricorn Goats Cheese to take part in her Goats Cheese Challenge.
‘To celebrate my love of cooking and my hometown, I’m launching a national search for goat ally scrumptious recipes using ingredients from Somerset.’
My cooking tends to be low fat as much as possible so I was pleased to read on the Capricorn Cheese website that goats cheese is lower in cholesterol than cows milk as it has smaller fat globules, it’s just as rich in calcium and excellent source of protein.
The Capricorn goats cheese has a lovely creamy texture and the more it matures the creamier it gets and it is the type of cheese I like to cook with rather than have it cold.
Given my liking for warm goats cheese my recipe therefore had to include cooked cheese.
Peppered goats Cheese Salad with a warm Cider and Pancetta Dressing.
Serves 4 as a starter
2 100g Capricorn goats cheese
1 tbsp crushed black peppercorns
8 thin slices of ciabatta
1tbsp olive oil
65g pack of chopped smoked pancetta
100 ml still cider
1 tbsp balsamic vinegar
2tsp caramelised onion relish.
Bag of mixed baby salad leaves
1 dozen cherry tomatoes chopped
In a small pan heat the olive oil over a medium heat, fry the pancetta until the fat starts to crisp. Add the cider, cook for a further 2 minutes and then add the caramelised onion relish and balsamic vinegar. Continue cooking for 2 – 3 minutes until the dressing reduces and slightly thickens. Set aside.
Brush both sides of the ciabatta and grill on both sides until golden. Cover with tin foil to keep warm.
Heat grill on a high setting (around 200 c)
Put the crushed peppercorns on a chopping board, cut each cheese in half through the middle and press the cut side into the peppercorns
Place the goats cheese on a heat proof tray and grill for 2 -3 minutes until the cheese starts to melt slightly. Try not not overlook as the cheese will melt.
Divide the salad leaves and chopped tomatoes between 4 plates. Place a slice of the grilled goats cheese on top and spoon the warm dressing over the cheese and salad.