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“BN8 6JA”




Source of Recipe


DIY


Recipe Introduction


An English Goat’s cheese flashed in the oven & served with a braising of lentils, madeira, bits of bacon & a good stock, graced with a herb salad.


List of Ingredients




1 Golden Cross goat’s cheese log
1 thin baguette
200g green lentils (soaked in cold water overnight)
1 litre of good quality veal stock/beef sauce
100g pancetta, cut into lardons
1 tbsp wholegrain mustard
50g butter
3 sage leaves shredded finely
Selection of soft herbs to garnish (chervil, chives, parsley etc).

Recipe



1. Slice the baguettes into croûtes and rub in a little olive oil. Bake the croûtes in a preheated oven at 180ºC, 350ºF, Gas Mark 4 until just crisp. Leave to cool.
2. Place the lentils in a pan with the stock and simmer until just tender.
3. Drain the lentils keeping the cooking liquor. Reduce this by half to obtain a glossy sauce.
4. Lightly fry the pancetta and then remove from the heat.
5. Slice the goat’s cheese into 1” high towers. Sit the goat’s cheese onto croûtes and place under a hot grill until lightly glazed.
6. Rewarm the lentils in the sauce, stirring in mustard, butter, sage and pancetta until the butter has dissolved.

To Serve:
Place the lentil compote in the centre of a bowl. Top with the grilled goat’s cheese croûte.
Garnish with a light herb salad and drizzle with a good quality olive oil.
Note: Stages 1 – 4 can be prepared in advance.

Drink Suggestion:
Jurançon French wine. It may be very sweet but chilled with warm goat’s cheese it is a good partnership.