FRENCH GOAT'S CHEESE RECIPES PT II

I've written a few recipes using French goat's cheese previously, and today I've got a few more for you. They're all pretty simple, as the cheese is so delicious by itself that I don't want to overcomplicate things. These recipes use three different types of goat's cheese, but they're interchangeable so don't worry too much if you can't find the exact cheese I've used. Any good French goat's cheese will do. 

 

Roast peppers with goat's cheese, pesto and olives

Serves 2

 

8 mini bell peppers (red, yellow and orange)

French goat's cheese log

1 jar marinated mixed olives

1 jar tomato and ricotta pesto

Tbsp capers

Chopped parsley

Bread, to serve

 

Preheat the oven to 200C. Slice the peppers in half, removing the seeds. Add a slice of the goat's cheese to each pepper and drizzle with olive oil. Spread the stuffed peppers out on a baking tray and cook for ten minutes. Add a teaspoon of pesto to each pepper and cook for another five minutes. Remove from the oven and scatter capers and olives over the peppers. Serve with chopped parsley and a thick slice of bread.

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FRENCH GOAT'S CHEESE RECIPES

Goat's cheese is one of the most common "don't eat" ingredients people mention when they book my pop ups, even when it's not on the menu. It's a really divisive ingredient, which is sad as there are so many types of goat's cheese that I struggle to believe that those who say they don't like it have tried all the variants. The hard goat's cheeses are so mild and creamy, and nothing like the soft, pungent versions that are what I think turn people off this type of cheese. Personally, I eat almost everything (bar tripe and baked beans), and adore cheese, particularly goat's cheese. Not only is goat's cheese delicious and versatile but it's also better for you then cow's cheese is, as it's lower in fat and cholesterol, has more protein, higher amounts of vitamins A and B6, and it's easier for the body to digest, as although it has similar levels of lactose to cow's cheese, it has small fat particles, so is often eaten by those who can't eat cow's cheese.

I've come up with a couple of recipes using goat's cheese below, and if you want more inspiration on what to do with goat's cheese, and which type of goat's cheese is best for certain recipes, then you can get out a whole plethora of information on it here. My first idea isn't really a recipe that uses goat's cheese, but instead it's a delicious chutney which you can serve with goat's cheese and crackers. You can substitute the plums, apples and pears for whatever's in season - butternut squash would work well, as would rhubarb when that's back in season. In summer you could even make this with nectarines or peaches.

PLUM & APPLE CHUTNEY

This will make quite a bit of chutney, but it will keep in a sealed jar in the fridge for up to a month.

Slice 6 plums, 2 apples and 2 pears into small chunks. Add to a pan with 2 sliced shallots (I used purple shallots), a crushed cloves of garlic, some star anise, ginger powder, chilli flakes and about 150g golden caster sugar. Add 150ml white wine, red wine or cider vinegar (depending on the main fruit you're using) and let it bubble away on a medium heat, stirring occasionally to stop it catching at the bottom, until it's reduced down a chutney consistency. Remove from the heat, allow to cool and serve as part of your cheeseboard, or spread on bread before making a goat's cheese sandwich.

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