Name: Date And Goat's Cheese Savoury - Modern British
Ingredients: 125 g Fresh goat's cheese; 1/2 Clove garlic; crushed; 1/2 Lemon; zest of; 1 sm Red chilli; seeded and chopped; 12 Mejdool dates; 125 ml Ruby port; 125 ml Chicken stock; 125 ml Balsamic vinegar; 1 ts Cracked peppercorns; 4 sl Brioche

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Meats	British	Twelve, Chefs, Of, Christmas	2	servings

INGREDIENTS

125	g	Fresh goat's cheese
1/2		Clove garlic; crushed
1/2		Lemon; zest of
1	sm	Red chilli; seeded and chopped
12		Mejdool dates
125	ml	Ruby port
125	ml	Chicken stock
125	ml	Balsamic vinegar
1	ts	Cracked peppercorns
4	sl	Brioche

INSTRUCTIONS

Preheat the grill.
Combine the goat's cheese, garlic, lemon zest and chilli. Check seasoning
and set aside. Combine the port, stock, vinegar and cracked pepper in a
saucepan and bring to the boil. Reduce to a light syrup and keep warm.
Split each date lengthways and fill with a generous amount of the goat's
cheese. Bake under the grill for 6-7 minutes or until lightly glazed.
Meanwhile toast the brioche and remove the crusts with a pastry cutter.
Place a brioche toast on each plate. Top with 3 dates and drizzle over the
syrup. Serve immediately.
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Converted by MM_Buster v2.0l.

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