Christmas – Coated Goats’ Cheese On A Warm Salad Of Green
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Sami | Worrall tho, Worrall1 | 1 | Servings |
INGREDIENTS
| 2 | Round goats' cheeses | |
| 3 | oz | Dried cranberries and |
| cherries chopped | ||
| 2 | oz | Mixed nibbed nuts |
| 1 | t | Grated orange rind |
| 1 | Clove garlic | |
| 1 | oz | Caster sugar |
| 1 | Handful plain flour | |
| 1 | t | Thyme leaves, chopped |
| 2 | oz | Asparagus |
| 2 | oz | Mangetout |
| 2 | oz | Broccoli florets |
| 2 | oz | Baby spinach leaves |
| 1 | T | Walnut oil |
| 1 | T | Olive oil |
| 2 | t | Balsamic vinegar |
| Salt and pepper |
INSTRUCTIONS
Mix the cranberries, cherries, mixed nuts, orange rind, sugar, flour and thyme together. Drizzle the goats' cheeses with olive oil and roll them in the fruit and nut mixture. Bake for 10 minutes at 165C. Blanch the vegetables so they will be ready at the same time as the cheese, starting with the asparagus, then the broccoli, mangetout, and finally the spinach. When ready toss them in the oils and finish off with the balsamic vinegar. Season. Make a small mould in the centre of a plate with the vegetables, and top with the goats' cheese. Serve immediately. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1462
Calories From Fat: 290
Total Fat: 33g
Cholesterol: 2.8mg
Sodium: 233.8mg
Potassium: 285.9mg
Carbohydrates: 299.4g
Fiber: 22.3g
Sugar: 3.4g
Protein: 10.4g