This week, in honour of the fabulous @Homage2Fromage‘s first birthday, my foodspiration has been goats cheese.
I love cheese, anyone who says that they don’t is a madman. A MADMAN. With so many varieties and flavours and textures there truly is something for even the fussiest person. On a personal note, for a vegetarian such as myself, I find that when cooking vegetarian food for that infuriating breed of people who believe that meat maketh the meal, or are not particularly excited by vegetables; cheese can transform almost any ingredient into something utterly tempting.
The majority of these recipes were made with chevre, that magnificent fluffy ripple of cheese, surrounded by a creamy melting layer of ooze inside the rind. The tangy flavour of goats cheese is incredibly versatile so I’m going to suggest that this be a matter of taste, use one as stinky or as mild as you like.
Step one: The Salad
I went completely nuts for figs and goats cheese last year. Pasta, tarts, canapes, pizza, cheesecake… there was literally nothing that could not be improved by this magnificent combination in my eyes. This salad has the seductive grainy sweetness of fig, hot melting aubergine and peppery rocket, set alive with a creamy crumble of goats cheese. Sometimes I butch it up with some toasted hazelnuts, or add yet more flavour complexity with a basil and raspberry vinaigrette. I have always felt that some of the best meals are those with the fewest, simplest ingredients but sometimes an orgy of flavour just really, really works.
Step two: The indulgent snack
Bruschetta or crostini is a beautiful Tuscan way to test the first oil of the season, and whenever I’ve had it abroad it’s majestic in its simplicity – a little fresh tomato, herbs and oil or a simple shredding of parma ham. Here in the UK, I often see it served with layers of pesto, roasted vegetables, cheese, mushrooms, egg, fish… to the point where it’s almost impossible to eat delicately. My favourite is savoury and creamy and quick – roast garlic, pureed with a little mustard, and topped with fried leek and melting goats cheese.
Step three: The Soup
Every year I try to create a new soup for Christmas. It needs to be light enough to not detract from the orgy of roast meats and vegetables, puddings and cheeses that follow, yet indulgent enough to be special. The winner last year was maple glazed carrot, goats cheese and pancetta soup: sweet and smooth with wonderful savoury notes of meat and cheese.
Step four: The side dish
Fried cheese, ah fried cheese. There is nothing quite so naughty as a crisp shell filled with molten liquid. Whenever I see mozarella in carozza or deep fried brie on a menu, I find it very difficult to resist – but for some reason I have never seen anywhere using goats cheese for this cooking method. Break with convention! Goats cheese is the future.
Step five: The Pasta
Goats cheese compliments so many strong flavours, whether fruit or vegetable but it can be overpowering if you’re not careful. The wicked liquorice taste of fennel is more than a match though, and I think this fennel and goats cheese risotto is absolutely luscious.
Step six: The pudding
Admit it, you knew that a cheesecake was coming, didn’t you?
Traditionally, most cheesecakes are made with marscapone or Philadelphia, but I see no reason why goats cheese should be left out! When sweetened with sugar and whipped it is breathtaking, and makes the most marvellous base for the full-bodied blackberry and lavender combination. The best of autumn – irresistable.
So there you have it. How to be innovative with goats cheese in six stages! If you want to try more goats cheese recipes, go to Everything Goes With Toast.