| 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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