- notesfrommusicians
Belinda Broughton’s Marinated Goats Cheese With Ginger, Basil, Garlic And Orange Zest
I have made and tweaked this recipe countless times and always to a ‘wow’ when people first try it! It’s simple, but it really raises the bar.
Serves 6-10
Serve at room temperature with crackers or can be served in Belgian endive cups. Also great with crusty bread as the oil marinade is wonderful to mop up.
Ingredients:
1 (12oz approx) log of soft goats cheese or 3 smaller logs, chilled (I buy regular plain supermarket goat’s cheese, 11oz log size)
3/4 cup extra virgin olive oil
1tbsp whole peppercorns, preferably a mixture of white, pink and black
1tsp whole allspice berries
2 cloves garlic, finely minced (I used the garlic crusher)
2tbsp finely minced fresh ginger (I grated it)
1/3 cup of slivered fresh basil
1 full tsp grated orange zest
crackers or Belgian endive
Method:
Using a thin-bladed vegetable knife, cut the goats cheese into 1/2 inch slices. Dip the blade into hot water after each cut or the slices will split.
Arrange the slices in a pretty, heat-resistant dish that you can serve in.
In a small saucepan, combine the olive oil, peppercorns and allspice berries.
In a small bowl, combine the garlic, ginger, basil and orange zest.
Place the saucepan over medium high heat and cook until the peppercorns begin to pop, about 2-3 mins.
Remove the pan from the heat and immediately stir in the garlic mixture. Stand back a little as you do this as it really bubbles!
After 5 seconds of stirring, pour the hot olive oil mixture over the goats cheese evenly, covering all the slices with the mixture well.
Marinate in the refrigerator for at least 3 hours, covered, and will keep for a week.