200g Ragstone Log with rind removed
2 tablespoons unsalted butter
4 anchovy fillets
bag of watercress leaves (leave a few leaves for dressing)
85g mint, flat leaf parsley and coriander mix
2 tablespoons chopped chives
250g toasted and roughly chopped pistachios
How to make it
These Pistachio and Ragstone Log Goat’s Cheese balls make an excellent starter, or a snack for evening entertaining. The tangy, creamy Ragstone goat’s cheese is well complimented by the savoury, salty, nutty pistachio flavours, and the green colour really adds some pizzazz!
- In a food mixer, blend the cheese and butter until smooth
- Add the anchovies, watercress, herbs, chives and salt
- Line a muffin tin with either cling film or cake cases
- Use an ice-cream scoop to create balls of mixture
- Chill for at least 3 hours
- When ready to serve, roll the goat’s cheese balls in pistachio mix and top with a sprig of watercress leaves
Earthy beetroot works perfectly with creamy goat’s cheese for an easy but impressive starter, or fancy lunchtime sandwich. Add a kick of addictive, fiery and sticky-sweet Tracklements Fresh Chilli Jam.
Alex James Goats’ cheese is particularly fresh and delicate. It has a natural acidity and an almost mousse-like texture. We love it on a french stick with a simple salad.
Bosworth Ash Log is a soft goats cheese with a smooth clean flavour, so it works well as a filler for these butterflied chicken breasts. Then serve with steamed veg and crushed new potatoes for a wonderful weekday dinner.