Marinated goat’s cheese
- August 2018
- Serves 6
- Hands on time 20 min, plus 1-3 days marinating
Perfect for an alfresco summer spread, this marinated goat’s cheese goes well with lots of crusty bread and a crisp salad.
- Vegetarian recipes
- 24.9g (13.1g saturated)
- 3.7g (3.6g sugars)
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 400ml extra-virgin olive oil
- 1 garlic clove, halved
- 2 small red chillies, bruised in a pestle and mortar
- 2 fresh rosemary sprigs, bruised in a pestle and mortar
- 2 fresh bay leaves, torn
- 400g soft goat’s cheese (without rind; fridge-cold)
- Selection of summer veg/salad such as baby carrots, radishes, cherry tomatoes and little gem lettuce leaves to serve
You’ll also need
- 1 litre Kilner jar or storage box
- Put the fennel and coriander seeds in a heavy-based pan, then heat gently until fragrant and beginning to pop. Add the oil, garlic, chillies, rosemary and bay, then warm gently to infuse. Leave to cool. Remove the garlic and rosemary.
- Use your hands to roll the cheese into 18 small balls and put in the jar or container. Pour the oil over the top and store in a cool place (see make ahead). Serve the goat’s cheese balls with summer veg/salads and a little oil drizzled over.
Make the goat’s cheese balls at least 1 day ahead (and up to 3 days) so the flavours from the oil have time to infuse. Store in a cool place – or in the fridge if it’s hot.
A white with crisp acidity, such as a sauvignon blanc or dry riesling, work well with the goat’s cheese.
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