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