Goat Cheese With Shallot Cassis Marmalade Recipes

Steps:

• Melt the butter in a large sauté pan and spread the shallots over the bottom. Sprinkle with salt. With the heat on low, allow the shallots to caramelize. It will take about 30 minutes, and you will need to stir from time to time so the shallots don't burn. In the meantime, pull the leaves from the thyme.
• Stir the thyme into the shallots, then scrape the shallots into a bowl. Place the pan back on the stove, add the vinegar and over medium-high heat stir to deglaze the pan. Pour the contents of the pan over the shallots and stir to mix. Add the crème de cassis, a little at a time, to taste. Allow the shallots to cool, then stir in the currants. Refrigerate.
• An hour before serving, set the cheese and shallots out to warm to room temperature. Slice a baguette or some country bread and serve the cheese with the bread and a large spoonful of the shallot marmalade on each plate.

Steps:

• Heat oil in a saucepan over medium heat; add onion and season with a pinch of salt. Cook and stir onion until translucent, about 5 minutes. Stir flour with the onion; cook, stirring continually, for 1 minute.
• Pour 1 cup milk into the saucepan while stirring; add goat cheese and stir to melt. Stir remaining milk into the mixture, 1/2 cup at a time, and cook until you reach your desired texture, 5 to 10 minutes more; season with 1/2 teaspoon salt and black pepper.

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the shallots into a heatproof bowl and pour over boiling water to cover. Leave for 10 mins, then drain and peel.
• Heat the oil and butter in a frying pan. Add the shallots and fry gently for 10-15 mins until softened and lightly browned. Stir in the vinegar and sugar with leaves from 2 thyme sprigs for a few mins until caramelised. Turn off heat and season.
• Tear remaining thyme sprigs into a few pieces and scatter over the base of a 22cm ovenproof shallow pan, cake or tart tin without a loose base. Tip in the shallots with all their sticky juices. Roll out the pastry until it's big enough to cut out a roughly 26cm circle. Lift the pastry circle onto the shallots, then tuck the edges down the inside of the pan. Bake for 25-30 mins until pastry is golden.
• Leave tart for 5 mins to settle, then turn out of the tin. Dot with rounds of goat's cheese and slice into wedges.

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix together the balsamic, oil, honey, thyme and some seasoning. Toss the veg in the dressing and spread out on a large baking tray. Roast for 45 mins until tender and beginning to caramelise. Crumble over the goat's cheese and parsley to serve.