| 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 |
ts |
Grated orange rind |
| 1 |
|
Clove garlic |
| 1 |
oz |
Caster sugar |
| 1 |
|
Handful plain flour |
| 1 |
ts |
Thyme leaves; chopped |
| 2 |
oz |
Asparagus |
| 2 |
oz |
Mangetout |
| 2 |
oz |
Broccoli florets |
| 2 |
oz |
Baby spinach leaves |
| 1 |
tb |
Walnut oil |
| 1 |
tb |
Olive oil |
| 2 |
ts |
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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