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How To make Roasted Garlic with Goats Cheese
4 Bulbs garlic
2 Bay leaves, snapped in half
4 Sprigs rosemary
Juice 1/2 lemon 4 tb Olive oil
4 oz Soft goats cheese
1/8 pt Double cream (2 fl oz)
2 tb Fresh coriander, chopped
1 Plump red chilli pepper
-deseeded, chopped 1 Lemon quartered lengthways
Hot crusty toast Salt & pepper Preheat the oven to gas Mark 6, 400?F, 200?C Use scissors to cur away the thick central stem from the garlic bulbs and slice about 1/4in off the top of each bulb. Pack the bulbs into a small ovenproof dish, tuck half a bayleaf into each bulb, season generously with the salt and pepper, and cover with the sprig of rosemary. Squeeze over the lemon juice and anoint with olive oil. Cover loosely with baking pachment. Cook, basting a couple of times, for 35 minutes or until the garlic is soft and squashy to the touch. Meanwhile, mash the goat's cheese and stir in the cream to make a smooth, thick paste. Mix in the coriander and chilli. Allow the garlic to cool slightly and serve it in its dish. The thing to do is to let everyone help themselves to a bulb of garlic and some of the cooking juices. Serve the goats cheese separately, with plenty of hot crusty toast and lemon wedges to squeeze over the top.
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Roasted tomato and goats cheese pasta
INGREDIENTS
250 g angel hair pasta
500 g golden cherry tomatoes
1 garlic bulb halved
1 shallot peeled and halved
1 tbsp chilli oil optional
3 tbsp olive oil
50 g goats cheese +10g extra to serve
50 g pecorino romano grated
fresh basil to serve
chilli flakes to serve (optional)
sea salt + black pepper
INSTRUCTIONS
Preheat oven to 170 degrees C / 340 degrees F
Place the tomatoes, garlic, shallot and chili oil into an oven proof dish. Season generously with salt and pepper and drizzle with olive oil. Bake for 1 hour.
Bring a large pot of heavily salted water to the boil. Follow the instructions on the back of the pasta packet for al dente pasta and drain your pasta 1 - 2 minutes before the suggested cooking time. Reserve up to ½ - 1 cup of pasta water.
Allow the garlic to slightly cool and then squeeze out the cloves. Place all ingredients from the baking time, along with its juices, and the goats cheese into a food processor and blend until smooth and well combined.
In a fry pan on a low heat, combine the sauce and pasta. Slowly incorporate the pasta water and the cheese until you have a silky and glossy texture. You may not need all of the pasta water so do this step slowly.
Serve with freshly sliced basil, chili flakes and an extra sprinkling of goats cheese.
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