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.
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.
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
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.