Monday, 9 July 2012
Goat's cheese, baked in shortcrust pastry
We almost never have big Sunday roast lunches, and prefer to have lighter meals. My guys usually go swimming on Sundays, and when they arrive, tired and happy, they want some kind of a platter, so that they can relax watching TV and eat at the same time. Out comes an assortment of prosciutto, cheese, grapes, sliced apples or pears, figs, crackers and chunks of stonebaked bread. Sasha wants his tuna sandwiches and a Fab lolly.
Yesterday I accompanied my men to the swimming pool, had a quick shopping at Waitrose, got caught in the rain and once at home, decided I want something hot for lunch. I also fancied something inbetween sweet and savoury.
Goat's cheese, baked in shortcrust pastry seemed to fit the bill perfectly.
You might remember my post about taking part in the Capricorn challenge. I have already posted some recipes that include Capricorn goat's cheese (see here).
So here is another recipe for my friend Ethel the goat from Capricorn Somerset Goats Cheese.
You will need
Capricorn cheese (1 per person)
Jus-Rol shortcrust pastry
2tbsp apricot conserve
2 tsp flaked almonds
For this recipe I used Bonne Maman apricot conserve but any good quality apricot conserve/preserve will do.
And Yes, I used a ready-made shortcrust pastry from Jus-Rol again, and No, they don't pay me to promote them, in fact I think they are pretty much oblivious to my existence.
If you use 2 cheeses, you will have some pastry left, just put it back in the fridge, it will keep for another day or two. Or bake cinnamon twists with it.
Cut each cheese in half and spread the apricot conserve on one half. Top with the flaked almonds (see the photo above). Put the second half on top. Cut a piece of pastry and gently wrap it around the cheese, smooth the edges and slightly butter the pastry.
Place the wrapped pastry in a deep dish or on a tray and put in the oven, preheated to 180C.
Bake for about 25-30 minutes, until the pastry is golden.
Wait a few minutes before you cut your pastry, so that the cheese doesn't escape the shell, but don't wait for too long, you want the cheese to be gooey and hot. Serve with the green salad, some olives and a sliced persimmon (figs would be nice as well).
Hope, my friend Ethel would like my idea and be tempted enough to try it for herself.