Winter spice marinated goat's cheese
A delicious way to preserve your Christmas cheese!
Servings: 4
Ingredients
- 125 g log of creamy goat's cheese
- 200 ml olive oil not too strong-flavoured and grassy
- ½ tsp pink peppercorns
- ¼ tsp black peppercorns
- 1 star anise
- 2 bay leaves
- A few sprigs of rosemary
- ½ tsp coriander seeds lightly crushed
- 2 strips of orange peel
- 1 clove of garlic lightly crushed
Instructions
- Cut the goat’s cheese into 8 rounds and set aside to come to room temperature.
- In a small saucepan, add the oil and all the other ingredients except the cheese. Put the pan over low heat and leave to warm through for 20 minutes, until the garlic is crisp and gold. Let aside to cool then remove the garlic and its skin.
- Put half the goat’s cheese in a airtight plastic tub and pour over some of the oil. Top with the remaining goat’s cheese and the rest of the oil. Make sure the goat’s cheese is completely covered.
- Seal and leave to marinate out of the fridge. I then put it back in the fridge overnight, and put it on the kitchen surface to bring to room temperature before serving. Best left to marinate for 24 hours or longer. Eat within one week.