Baked Goat's Cheese with Rhubarb Chutney
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Easy and quick to prepare, baked goat's cheese with rhubarb chutney is a delicious sweet and sour recipe, perfect for a special dinner.
05 November, 2018
ingredients
Onion
2 red, cut into eighths
Ginger
1 tsp, grated
Peppercorns
1 tsp, white, roughly ground
Coriander
1 tsp, seeds, roughly ground
Mustard
1 tsp, seeds
Bay
1 leaf
Apple cider vinegar
100 ml
Raisins
50 g
Sugar
110 g
Rhubarb
750 g, cut into 3 cm long pieces
Sugar
4 tsp, brown
Butter
2 tsp
Goat's cheese
4 small
Lettuce
100 g, torn into bite-sized pieces
Red wine vinegar
3 tbsp
Mustard
1 tsp
Olive oil
5 tbsp
Lavender flowers
flowers to garnish
Preparation
How to prepare baked goat's cheese with rhubarb chutney
- Mix together the onions, ginger, pepper, coriander, mustard seeds, bay leaf, apple vinegar, sultanas and sugar and bring to the boil.
- Add the rhubarb and simmer for 10 minutes.
- Season with salt and ground black pepper and leave to cool.
- Place a tsp of sugar and butter on each goat's cheese and grill for 5 minutes until golden brown.
- Arrange the lettuce on plates.
- Mix together the red wine vinegar, mustard and olive oil.
- Season with salt and ground black pepper and drizzle over the salad.
- Arrange the goat's cheese and the rhubarb chutney on the salad and garnish with lavender flowers.
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