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Goats Cheese and Raspberry Puff Pastry Slice This could be made with either raspberries or blackberries Serves 6 Ingredients 400g puff pastry 2 punnets raspberries 300g goats cheese log 1 egg Splash of milk For the syrup 1 red chilli seeded and finely chopped 1 tbsp granulated sugar Juice 1 lemon 2 tbsp olive oil Salt and pepper Recipe Pre-heat the oven to 180C/160C fan/Gas mark 6. Roll out the puff pastry to a rectangle 30cm by 20cm, place it on a greased baking sheet and place into the fridge. Using a hot, wet knife cut the goats cheese in half-length ways and then into at least 15 slices. Remove the pastry from the fridge, and prick with a fork. Beat the egg with a little milk and brush onto the edges of the pastry. Arrange the goat’s cheese over the centre of the pastry, sprinkle over the berries and place in the fridge while you make the syrup. Place the chillies in a pan with the sugar, lemon juice, olive oil, salt and pepper. Gently heat the mixture to just dissolve the sugar. Remove the pastry and goat’s cheese from the fridge and brush the syrup over the berries and goat’s cheese. Bake in the oven for 20 -30 minutes, then cool. Serve with green salad and walnut and blackberry vinaigrette. Blackberry vinaigrette In a large bowl add 1/2 tsp English mustard, good pinch of salt and sugar, 2 tbsp white wine vinegar, 6 tbsp walnut oil and 6 blackberries. Whisk everything together vigorously, press through a sieve and finish with a handful of finely chopped chives. Courtesy of www.seasonalberries.co.uk |
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