April 30, 2013 | Posted in:Recipes

Creating stylish and tasty food for that special get together can be daunting sometimes, what with complicated recipes and hard to source ingredients. Mind you that doesn’t have to be the case, glorious food can be simple.

 

This dish is so ridiculously simple, in its ingredients and its preparation, that you will almost feel as though you’ve cheated. What you’ve actually done is produce a wonderful, tasty starter in about 20 minutes.

 

Goat cheese has been made for thousands of years, and was probably one of the earliest made dairy products. Goat milk is much thinner than that of the cow, lower in fat, and higher in vitamin A and potassium. Although the West world has popularized the cow, goat milk and goat cheese are the preferred dairy products in much of the rest of the world. Because goat cheese is often made in areas where refrigeration is limited, aged goat cheeses are often heavily treated with salt to prevent decay. As a result, salt has become associated with the flavor of goat cheese, especially in the case of the heavily brined feta. In the most simple form, goat cheese is made by warming goat milk, mixing it with rennet to curdle, and then draining and pressing the curds.. Goat cheese softens when exposed to heat, although it does not melt in the same way that many cow cheeses do.

 

 

 

Goats Cheese Free Form Tarts

 

 

375g ready rolled puff pastry

2 goats cheese logs

1 free range egg, beaten

a few sprigs of thyme or rosemary

seasoning

 

Cut the pastry into 6 equal pieces, rolling each into a rough 12 cm square. Cut the Goats Cheese logs into 3 and place in the centre of the pastry.

 

Brush the sides with the egg and draw up to form a pyramid leaving the centre open. Add a sprig of herb and season.

 

Bake in a preheated oven at 220˚c for 15 minutes or until golden and puffed up. Serve while the cheese is still warm.

 

 

Wine Match

 

The classic match with Goats Cheese always used to be Sancerre, the crisp and clean French Sauvignon Blanc. New Zealand has now taken over the mantle of the worlds finest Sauvignon Blancs and a hard one to beat is the Cloudy Bay from Marlborough

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