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Saturday, November 29, 2008

A Christmassy Affair!

Goat's Cheese Log

I love the month of December when cooking takes on a whole new meaning. To herald in the season this easy starter symbolizes the colours of Christmas and looks especially beautiful on a plain white plate.


Setting time: 24 hours Serves: 4

2 x 120g packets goat’s cheese
1 red pepper, chargrilled, skinned, deseeded, sliced
12 capers
1 leek, top used only


Lay a piece of foil on the workbench, about 30cm x 30cm and put a piece of baking paper, the same size, on top.

Cut all the white part off the leek in one piece and set aside for later use. The left over-piece of dark green fronds should be about seven inches long. Cut down the full length of the fronds in order to peel each one away separately. You should have about seven or eight large widths depending on the size of your leek. Wash thoroughly. Blanch in boiling water for 60 seconds, refresh in ice water, drain and pat dry.

Lay out the leek fronds onto the foil and baking paper, short ends nearest you and overlap each width slightly as you go. Place half the goat’s cheese across the bottom of the leek fronds nearest to you and top with pepper then the capers and then the rest of the goat’s cheese. With the aid of the papers roll up into a sausage shape and twist both ends to create a bonbon (torchon). Wrap again in cling film for extra strength and place in the fridge overnight to ‘set’.

To serve: Slice into approximately eight rings with a hot knife wiped clean and reheated between each slice. Serve with a few micro herbs scattered over the top and a little balsamic vinegar.

Tip: Buy pre-cooked peppers in jars or from the deli counter - they are just as good!

1 comment:

  1. Looks delicious, almost as tasty as you are!