Goat?s Cheese Pate with Red Onion MarmaladeThis wonderfully light pate with fresh herbs is the perfect accompaniment for this sweet and sour marmalade served with crusty bread. Prepare the day before for a stress-free starter.
Serves 6Prep time: 20 minutes (plus chilling time)Cooking time: 50 minutes
For the Pate:500g goat?s cheese150ml whipping cream1 sachet gelatine2 tbsp lemon juice1 ½ tsp cracked black pepper2 tbsp fresh chopped parsley2 tbsp fresh chopped chives2 tbsp fresh chopped basil
For the Red Onion Marmalade2 red onions, peeled & finely chopped1 tbsp olive oil1 fresh beetroot, grated½ bottle red wine2 tbsp balsamic vinegar1 ½ tbsp honey1 tsp salt
To serve3 tbsp chopped walnuts6 tbsp walnut oilCrusty Bread
1. Break up the goat?s cheese and leave to stand in a warm place. In a saucepan heat the whipping cream, sprinkle with the gelatine and lemon juice ? whisk for 1 minute until the gelatine has dissolved. Now add the goat?s cheese, cracked pepper and chopped herbs, mix thoroughly.
2. Place a sheet of cling film onto a work surface and spread the cheese mixture along it to create a log shape. Roll up the cling film so the cheese holds its shape and place in the refrigerator for 4 hours.
3. For the marmalade, in a large frying pan heat the oil and fry the onions gently for 10 minutes. Now add the beetroot, wine, vinegar, honey and salt and bring to the boil for 30-40 minutes until the red wine has reduced and almost has been absorbed fully. Remove from the heat and allow to cool.
4. To serve, remove the pate from the cling film and cut into 1cm slices. Arrange 2 slices in the centre of each plate and surround with spoonfuls of the red onion marmalade. Garnish with the walnuts and a drizzle of walnut oil, serve with crusty bread.