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How To make Goat's Cheese Salad with Sweet and Sour Onions
3 100g somerset goat's cheese
2 Spanish onions
2 tb Olive oil
1 oz Butter
Mixed green salad Rocket 3 tb Sherry vinegar
3 tb Caster sugar
4 Sun dried tomatoes
Salt & pepper
FOR THE DRESSING:
2 tb Red wine vinegar
2 tb Sherry vinegar
8 tb Olive oil
8 tb Sesame oil
Salt & pepper Make the dressing by combining the vinegars and seasoning and then vigorously whisking in the combined oils to make a 'creamy' emulsion. Chop the tomatoes very finely, add them to the dressing, and leave to stand on one side. Peel the onions and slice them into rings, no more than 1/4in thick preferably finer. Put the oil and butter into a frying pan and heat over a moderate flame. Once the butter has finished bubling, add the onion rings, stirring round until they are all well coated. Cook for about 15 minutes, tossing and stirring frequently until the onions have softened and taken on a little colour. Remove the pan from the heat and set aside. Slice the goats cheeses into halves. Turn the grill on high. Quickly dress the salad leaves with a little of the dressing and divide between 6 plates. Then place the cheese halves on a baking tray, cut side up, and put under for about 5 minutes, or until the tops are covered with golden brown freckles and the cheese inside has started to melt. Put the onions back over a high flame and, stirring continually, tip in the sherry vinegar and sugar. Bubble furiously for a couple of minutes until you can see the juices have turned syrupy. Remove from the heat and season lavishly with salt and pepper. To serve, put a goat's cheese half on each plate with the salad and then strew with the sweet and sour onions. Finally, dress with another tablespoon of the dressing, making sure that each plate gets a good sprinkling of sun-dried tomatoes.
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Goat cheese and artichoke pasta - quick recipe
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The goat cheese and artichoke pasta is an easy and flavourful vegetarian dish, ready in less than half an hour! Find this and many more recipes on the Giallozafferano App in English
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This morning I went to the market and bought some beautiful artichokes, and since I had goat cheese in the fridge, I decided to prepare an easy and quick pasta dish. As we all know, artichokes are very good yet annoying to clean, so begin by removing the tough outer leaves... until you reach the heart, that is the tender centre. Cut the artichoke in half... then into slices. To prevent the artichokes from turning brown, soak in acidulated water. Now take a pan, a clove of garlic and the oil, and sauté the garlic for about one minute. Meanwhile... drain the artichokes... while they're draining, take the almonds and cut into slivers... if you want you can replace almonds with pine nuts. Set the almonds aside, meanwhile the garlic is light brown, so take the artichokes and add to the pan. Cook for about 15 minutes on a medium flame; if you see that the artichokes are drying out, add a ladle of hot water. While the artichokes are cooking, take a small pan... and toast the almonds on a high flame. The almonds are almost ready, so bring a pot with water to a boil... and take the goat cheese for the sauce... here it is. The water is boiling, so... drop in the pasta. Now move on to the goat cheese sauce: take a large bowl... add the goat cheese... and combine with the rest of the ingredients... a little oil... salt... ground pepper... and grated cheese... saving 2 tablespoons for garnishing, and now stir until you have a creamy sauce. Finish the artichokes by adding chopped parsley... and salt... stir... remove the garlic... and combine with the goat cheese mixture... add the toasted almonds, as well... and give a stir... that's it, now just wait for the pasta to cook!
Told you it was quick! The pasta is ready, now drain... and toss in the goat cheese and artichoke sauce... stir to blend everything. If it's too dry, add a little of the pasta cooking water.
And now, the finishing touch: a few almonds... a sprinkling of grated pecorino cheese... and buon appetito! Good, easy and quick!
We used:
Goat cheese & artichoke pasta
(for 4 servings)
• 5 tbsp of oil
• 1 clove of garlic
• 4 artichoke hearts
• 4 tbsp of chopped parsley • 1/3 cup (50 g) of almonds
• just over 1 cup (300 g) of goat cheese
• just under 1 cup (40 g) of grated pecorino cheese
• 14 oz (400 g) of pasta
• salt and pepper to taste
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Gordon blanches green beans, roasts garlic and crafts a sumptuous dressing to make this simple but elegant side dish. A luxurious and different way to eat a usually plain and forgotten ingredient.
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With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
Ingredients:
puff pastry - 500 g (17.64 oz)
melted butter - 30 g (1 oz)
boiled potatoes - 2 pieces
canned red beans - 50 g (1.76 oz)
canned corn - 50 g (1.76 oz)
sour cream - 40 g (1.4 oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
olive oil - 20 ml (0.7 fl oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 4 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
puff pastry - 500 g (17.64 oz)
butter - 30 g (1 oz)
boiled potatoes - 2 pieces
red bell pepper - 1 piece
canned corn - 50 g (1.76 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 6 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
for the sauce:
onion - 1 piece
garlic - 2 cloves
parsley - 10 g (0.35 oz)
butter - 30 g (1 oz)
oil - 20 ml (0.7 fl oz)
whipping cream - 400 ml (13.5 fl oz)
white wine - 100 ml (3.4 fl oz)
salt - 8 g (0.29 oz)
black pepper - 5 g (0.18 oz)
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