Baked goat's cheese with red onion jam and pickled golden beetroot

Thu, 8 March 2018

Ingredients:

·         100g of skinless goat's cheese per person

·         1 X finely sliced red onion

·         100g of light brown sugar

·         100ml of red wine

·         2 X large figs

·         1 tsp of cinnamon

·         100g of light brown sugar

·         2 tsp of honey

·         1 X golden beetroot

·         100ml of apple cider vinegar

·         100g of caster sugar

·         2 X Star anise

·         100g of crushed hazelnuts

For the red onion jam:

·         Place the sliced onion in the pan and add the 100g of light brown sugar and the 100ml of red wine.

·         Stir until the onion soften, allow to simmer and turn into a jammy consistency.

For the figs:

·         Cut into quarters and sprinkle with sugar, drizzle with honey and sprinkle on the cinnamon and bake for 12-14mins at 160c or until they start to soften.

For the beetroot:

·         Peel the and slice finely and place in a heavy bottom saucepan with the cider vinegar and caster sugar and the star anise and simmer on a medium heat until soft.

To assemble:

·         Line the bottom of a small baking dish with the sliced beetroot then layer the red onion jam, place the figs in the dish with the points up, so as to crumble the goats cheese into the gaps, then top with smashed hazelnuts.

·         Then bake the dish for 6mims at 170c until the cheese starts to melt, serve with some crisp bread to dunk in the cheese.