This dish is so simple to prepare and yet perfect as a sharing plate, starter or supper dish. It is the slight burning and caramelisation of the cheese, together with the ‘toasting’ of the nuts, that make this really special
Serves 6 as a starter
120g unsalted butter
200g blanched hazelnuts
2 tablespoons cider vinegar
3 tablespoons honey
rock salt and freshly ground
300g goat’s cheese log, cut into 6 even slices
a little rapeseed oil
3 sprigs of fresh thyme, leaves removed
Start by preparing the dressing. Melt the butter in a saucepan over a low heat, add the hazelnuts and cook gently until golden brown, approx. 5 minutes. Remove the pan from the heat and stir in the vinegar and honey. Season with salt and coarsely ground black pepper. Set aside.
Heat a separate non-stick frying pan over a high heat until it is very hot. Brush the cheese slices (not the pan) with a little oil, and then fry them quickly on each side for no more than a minute until they are singed, sealed and caramelised. Transfer the cheese slices to serving plates, spoon over the warm hazelnut dressing and finish with a sprinkling of thyme leaves. Serve with a large glass of a robust red wine.
The Shed: the Cookbook by Richard, Gregory & Oliver Gladwin is published by Kyle Books, priced £19.99. Photography by Simon Wheeler
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