Grilled Goat's Cheese Apricot Relish And Pistachio Oil Recipe
Ingredients
| Double cream | 4 | |
| Rosemary leaves 1 tsp, roughly chopped | ||
| Goat's cheese 4 small round, such as crottin chavignol | ||
| Crisp bread rolls 2 small, cut into 4 thin slices lengthways | ||
| Extra-virgin olive oil for brushing | ||
| Sorrell or watercress 75 g | ||
| APRICOT RELISH | ||
| Onion 1 small, finely chopped | ||
| White wine vinegar | 60 Milliliter | |
| Brown sugar | 2 Tablespoon | |
| Tinned apricots 425 g, chopped and juice reserved | ||
| Raisins 2 tbsp, soaked in warm water until plump, then drained | ||
| PISTACHIO OIL | ||
| Pistachio nuts 75 g, good-quality, very green | ||
| Extra-virgin olive oil 100 ml | ||
Directions
To make the pistachio oil, put the pistachios and oil in a food processor and whizz for 1 minute until smooth.
Strain through a muslin cloth (ideally) or a fine sieve.
To make the relish, put the onion, vinegar and sugar in a small pan and cook gently for 6-8 minutes to form a light syrup.
Add the apricots, their juices and the raisins and cook for 5-8 minutes or until the apricots become jam-like in consistency.
Remove and keep warm.
Meanwhile, put the cream and rosemary in a small bowl and lightly whip until it starts to thicken.
Cut the cheeses in half horizontally and top each slice with a thick smear of rosemary cream.
Put on a plate and chill until needed.
Toast the slices of bread under the grill on both sides, then brush with olive oil and set aside.
Grill the cheeses until they are golden and bubbling.
Put 1 tbsp relish on each toasted bread slice and top with a slice of goat's cheese.
Drizzle the pistachio oil over and serve with a few sprigs of sorrell or watercress.
Strain through a muslin cloth (ideally) or a fine sieve.
To make the relish, put the onion, vinegar and sugar in a small pan and cook gently for 6-8 minutes to form a light syrup.
Add the apricots, their juices and the raisins and cook for 5-8 minutes or until the apricots become jam-like in consistency.
Remove and keep warm.
Meanwhile, put the cream and rosemary in a small bowl and lightly whip until it starts to thicken.
Cut the cheeses in half horizontally and top each slice with a thick smear of rosemary cream.
Put on a plate and chill until needed.
Toast the slices of bread under the grill on both sides, then brush with olive oil and set aside.
Grill the cheeses until they are golden and bubbling.
Put 1 tbsp relish on each toasted bread slice and top with a slice of goat's cheese.
Drizzle the pistachio oil over and serve with a few sprigs of sorrell or watercress.
Chef
