Griddled Leeks Goats Cheese Recipes

GRIDDLED LEEKS & GOAT'S CHEESE

Steps:

• Brush the cut side of the leeks with 1 tbsp of the oil and season with sea salt and black pepper. Heat a griddle pan over a medium heat and place the leeks, cut-side down, in the pan. Griddle for 5 mins until the leeks have distinctive char marks and are tender.
• Use the remaining oil to brush the top of the leeks, then turn over and cook for 5 mins more. Scatter over the pine nuts and goat's cheese. Drizzle with balsamic vinegar to serve.

GRILLED GOAT'S CHEESE WITH CRANBERRY DRESSING

Steps:

• Quarter, core, then thinly slice the apple into a bowl with the lemon juice and 1 tbsp water. Toss well, as this stops the apples going brown.
• Heat grill to high, then line your grill rack with foil. Put the cheeses rind-side down on the foil, then set aside for a moment.
• Drain 2 tbsp of the juice from the apple bowl into another small bowl and discard the rest. Add the cranberry sauce, oil and honey with some seasoning, and whisk to form a dressing. Grill the cheeses for 4 mins, then scatter the nuts on and around the cheeses and return to the grill to cook for a few mins more - but take care that the nuts don't burn.
• Arrange the apple, chicory and radish sprouts or watercress on 6 plates, then carefully top with the hot melted cheese. Scatter over the nuts, spoon over the dressing and serve straight away.

GOAT CHEESE AND LEEK QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prick pie crust all over with a fork; place on a baking sheet.
• Bake in the preheated oven until lightly golden, about 15 minutes. Remove crust and set aside to cool slightly; reduce oven temperature to 375 degrees (190 degrees C).
• Bring a large pot of water to a boil and simmer leeks just until tender, about 7 minutes; drain thoroughly.
• Whisk eggs, heavy cream, milk, chives, nutmeg, salt, and black pepper together in a bowl. Spread leeks evenly over bottom of pie crust; dot with goat cheese. Pour egg mixture over leeks.
• Bake in the preheated oven until puffed, lightly browned, and a sharp knife inserted near the center comes out clean, 40 to 50 minutes. Remove to cool until warm or room temperature before serving.

LEEK, GOAT'S CHEESE, WALNUT & LEMON TART

Steps:

• Heat oven to 220C/200C fan/gas 7. Heat the olive oil in a large frying pan, then add the butter. Once sizzling, add the leeks and cook over a medium heat until softened but not coloured. Stir in the thyme and half the lemon zest, then increase the heat. Add the lemon juice and cook for about 30 secs until the lemon juice reduces, then season well. Remove from the heat and cool slightly.
• Unroll the pastry and lay on a baking sheet lined with baking parchment. Lightly mark a 1cm border around the edges with the tip of a sharp knife, then prick the base all over with a fork.
• Spread the lemony leeks on top of the pastry, within the border. Crumble over the cheese, scatter with the walnuts, then season with pepper. Drizzle with some olive oil, brushing the edges with a little oil as well. Put tart in the oven for 15-20 mins until the pastry puffs up around the edges and is golden brown. Scatter with parsley and the remaining lemon zest. Serve hot, warm or cool.

GRIDDLED PEARS WITH GOAT'S CHEESE & HAZELNUT DRESSING

Steps:

• Combine the hazelnuts with the oil, vinegar and a pinch of sea salt flakes. Slice each pear into six wedges.
• Heat a griddle pan over a high heat and griddle the pear wedges until slightly charred. Arrange three in a line on each plate. Tuck some watercress around the pears, then crumble over the goat's cheese. Dot over the hazelnut dressing.

GRILLED GOAT CHEESE & ARUGULA SANDWICHES

Steps:

• Spread pesto over four slices of bread. Layer with peppers, mozzarella cheese, goat cheese and arugula; top with remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat 3-4 minutes on each side or until golden brown and cheese is melted.