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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.
How To make Goat's Cheese Salad with Sweet and Sour Onions's Videos
My Favorite New Year's Eve Canapes | Fine Dining Finger Food
Today I will show you my favorite fine-dining canapes. These are perfect snacks for new year's eve. I prepared 3 versions, meat, fish, and vegetarian. So I hope you will like them and have fun.
Beetroot jam
- Red onions
- Beetroot
- Water
- Sugar
- Vinegar
- Salt
- Thyme
Fish mix
- Fish of your choice
- Creme fresh
- Corn
- Lemon juice
- Salt, pepper, paprika powder
Goat cheese cream
- Goat cheese
- Cream
- Chives
- Salt
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Beth's Goat Cheese Tartelettes | ENTERTAINING WITH BETH
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GOAT CHEESE TARTLETTES WITH ONION JAM
Makes 24
Ingredients:
4 oz (113 g) of crumbled goat cheese
2 sheets puffed pastry
2 tbsp ( 30 ml) olive oil
1 sweet yellow onion
1 red onion
2 tsp (10 ml) balsamic vinegar
1 tbsp (15 ml) honey
salt and pepper to taste
1 tbsp (15 ml) freshly chopped rosemary
Method:
Preheat oven to 400 degrees. (205 degrees C)
Slice onions paper thin. Saute in olive oil until soft and caramelized. Add vinegar and cook until evaporated. Add honey, salt, pepper and rosemary.
Cut out circles of puff pastry with a cookie cutter. One that is at least 3 inches wide. Set circles into mini muffin tin, creating little tartelettes.
Sprinkle ½ tsp of crumbled goat cheese into tarts, and top with onion mixture.
At this point you can cover in foil and freeze if not using right away, or pop in fridge until the day of your party.
Bake for 10-12 minutes until pastry is golden brown and cheese is melted.
Allow to cool slightly before serving.
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