Grilled goats cheese with celery and apple salsa and Westlands micro lovage

Westlands .

Westlands

Premium Supplier 31st October 2017

Grilled goats cheese with celery and apple salsa and Westlands micro lovage

Recipe for Grilled goats cheese with celery and apple salsa and Westlands micro lovage - Serves six as a starter

Ingredients

  • For the salsa - makes enough for 10-12 portions:
  • 3 crisp, sharp eating apples
  • 6 sticks of celery, peeled
  • 100ml apple juice
  • 60ml cider vinegar
  • 100ml light, fruity olive oil
  • Maldon sea salt and freshly ground black pepper
  • Ultratex to thicken
  • For the goats cheese:
  • 4 x 1.5cm thick slices from a rinded goats log
  • 4 x 1.5cm thick bread discs, slightly larger than the goats log
  • 4dsp apple or onion chutney
  • To serve:
  • Westlands micro lovage

Method

For the salsa:
Peel and core two of the apples and roughly chop 4 sticks of the celery. Place in a food processor and add the apple juice, vinegar and oil. Blitz to a rough purée and then pass through a fine chinois. Adjust the seasoning and the sweet/sour balance. Add a pinch of sugar if necessary. Thicken the liquid to double cream consistency with the Ultratex. Peel the remaining apple and cut into a neat ½cm dice and dice the celery to the same size. Mix enough of the liquid into the dice to coat. Retain the remaining liquid.
For the goats cheese:
Toast the bread discs on both sides and then spread with the chutney. Top with the goats cheese slices and grill until golden brown and bubbling.
To serve:
Place the goats cheese in the centre of the plates and spoon the salsa around. Add a drizzle of the liquid and the Westlands micro lovage.

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