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Wild garlic goat's cheese parcels

 
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jamanda
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Joined: 22 Oct 2006
Posts: 35056
Location: Devon
PostPosted: Wed Apr 14, 10 8:05 pm    Post subject: Wild garlic goat's cheese parcels Reply with quote
    

You could work it out from the title.

Cut hard goat's cheese into blocks about 5cm x 5cm x 1cm.
Wrap in big ransom leaves, about 4 per block
Secure with a cocktail stick
Put into an oven proof dish and drizzle with olive oil
Bake for about 10 mins plus in a medium oven
Eat with warm crusty bread.

Last edited by jamanda on Wed Apr 14, 10 9:44 pm; edited 1 time in total

T.G



Joined: 13 Sep 2009
Posts: 7280
Location: Somewhere you're not
PostPosted: Wed Apr 14, 10 8:08 pm    Post subject: Reply with quote
    

oooo now that sounds lovely i'm sure even the dozy eldest can cook that ... make quick note of recipe (he tries his best bless but cooking isnt a skill he possess, no matter how we try )

chez



Joined: 13 Aug 2006
Posts: 35934
Location: The Hive of the Uberbee, Quantock Hills, Somerset
PostPosted: Wed Apr 14, 10 8:14 pm    Post subject: Reply with quote
    

Yummmmmm ....

I will add some goat's cheese to my shopping list, I think.

sean
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Joined: 28 Oct 2004
Posts: 42207
Location: North Devon
PostPosted: Wed Apr 14, 10 8:16 pm    Post subject: Reply with quote
    

'Smore than ten minutes probably, depending on your cheese.

jamanda
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Joined: 22 Oct 2006
Posts: 35056
Location: Devon
PostPosted: Wed Apr 14, 10 8:19 pm    Post subject: Reply with quote
    

It was yum. It was my idea, and Ben and I did the foraging, but Sean put it together to perfection. Unlike my cheesecake which was an epic fail to use the young people's vernacular.

chez



Joined: 13 Aug 2006
Posts: 35934
Location: The Hive of the Uberbee, Quantock Hills, Somerset
PostPosted: Wed Apr 14, 10 8:25 pm    Post subject: Reply with quote
    

Goat's cheesecake?

jamanda
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Joined: 22 Oct 2006
Posts: 35056
Location: Devon
PostPosted: Wed Apr 14, 10 8:25 pm    Post subject: Reply with quote
    

Chez wrote:
Goat's cheesecake?


No. It was meant to be cream cheese, but there was none to be had, so I used mascapone.

chez



Joined: 13 Aug 2006
Posts: 35934
Location: The Hive of the Uberbee, Quantock Hills, Somerset
PostPosted: Wed Apr 14, 10 8:33 pm    Post subject: Reply with quote
    

Ah. Hence Epic Fail?

I am not a cheesecake person, I have to add. I think ALL cheesecake is unnatural ...

Bebo



Joined: 21 May 2007
Posts: 12590
Location: East Sussex
PostPosted: Wed Apr 14, 10 8:47 pm    Post subject: Reply with quote
    

Cooked goats cheese is unnatural. Can't help it but it smells like vomit.

chez



Joined: 13 Aug 2006
Posts: 35934
Location: The Hive of the Uberbee, Quantock Hills, Somerset
PostPosted: Wed Apr 14, 10 8:48 pm    Post subject: Reply with quote
    

Noooooo cooked SAVOURY goat's cheese is fine. It's the cheese-and-cake concept I can't get my head round.

T.G



Joined: 13 Sep 2009
Posts: 7280
Location: Somewhere you're not
PostPosted: Wed Apr 14, 10 8:51 pm    Post subject: Reply with quote
    

cheesecake cake is wonderful - goats cheese ... has its moments - which is a shame seeing we have amassed a goat heard

jamanda
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Joined: 22 Oct 2006
Posts: 35056
Location: Devon
PostPosted: Wed Apr 14, 10 8:54 pm    Post subject: Reply with quote
    

I do make a very good uncooked cheese cake using cottage cheese. I'll stick to that in future - but the goats cheese parcels were ace.

nettie



Joined: 02 Dec 2004
Posts: 5888
Location: Suffolk
PostPosted: Wed Apr 14, 10 9:59 pm    Post subject: Reply with quote
    

That sounds like a luvverly recipe Jamanda, I want to try it with a fruity or chilli sauce

wellington womble



Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands
PostPosted: Wed Apr 14, 10 10:34 pm    Post subject: Reply with quote
    

Yum. If you buy cheese with rind on, you can just stick it oven and then slice the top off and dunk bread and crudités in it. Makes a super easy lunch or starter which has all the dunking fun of a fondue and none of the forgetting-to-buy-the-meths palava. I've never tried with goats cheese (with or without ransoms) but it's great with Brie or Camembert, and I would think goats cheese would work well, too.

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