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Ragstone and pistachio balls

28 February 2019 — Party, Starter

Pistachio Goats Cheese Balls

Ingredients

Serves 8

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

Salt

250g toasted and roughly chopped pistachios

How to make it

These Ragstone Log and pistachio 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 icecream scoop to create balls of mixture
  • Chill for at least 3 hours
  • When ready to serve, roll balls in pistachio mix and top with a sprig of watercress leaves

 

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