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Marinated goat’s cheese with pink peppercorns, beetroot & crispbreads
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2 x 125g rolls British soft goat’s cheese
350ml extra virgin olive oil, or as needed
1 tsp chilli flakes
1 tsp fennel seeds
2 tsp pink peppercorns
4 cloves garlic, bruised and peeled
4 strips lemon zest (with as little white pith as possible)
4 bay leaves
6 sprigs thyme
300g pack cooked beetroot (not in vinegar)
2 tsp sherry vinegar
Peter’s Yard Pink Peppercorn Sourdough Crackers, to serve
1. Cut the goat’s cheese logs into 18 equal slices then roll into balls with your palms.
2. Pour enough olive oil into a medium, shallow sealable container to come halfway up the sides. Add the chilli flakes, fennel seeds, and peppercorns.
3. Add the cheese balls one at a time, making sure they are fully immersed. Add the garlic, lemon zest, bay leaves and thyme. Make sure there is enough olive oil to fully cover the cheese. Seal and refrigerate for at least 24 hours.
4. When ready to serve, remove the cheese from the fridge for 15-20 minutes. Use a mandolin or sharp knife to cut wafer thin slices of beetroot, then arrange 7 or so slices on each plate, overlapping them in a circle. Carefully lift out and drain the cheese and arrange 3 balls on top of each plate. Garnish with a little of the thyme, pink peppercorns, fennel seeds and chilli from the marinade, and drizzle with a little of the oil. Finish with a little sherry vinegar. Season with sea salt flakes and black pepper and garnish each plate with a crispbread, broken into long shards, with extra crispbreads on the side.
Typical values per serving:
(with 2 crispbreads) vegetarian
This recipe was first published in December 2020.