Archive for the ‘Goats Cheese’ Category

This is a great steak recipe it easy to prepare and tastes great, all the flavours go together really well from the spiced rub to the topping. I made it a little different than stated in that I put the relish and goats cheese inside large mushroom caps and then placed them on top of the steaks. I also had a little juice left over from the relish, so added a couple of tablespoons of balsamic vinegar to it and a little beef stock, heated it up and then drizzled that over the steaks as well. If you would like to read more reviews on this recipe or see more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.



3 Teaspoons brown sugar
1 1/2 Teaspoons ground paprika
1 1/2 Teaspoons ground cumin
1 1/2 Teaspoons dried oregano
1 1/2 Teaspoons black pepper
Salt, to taste
4 Steaks fillet or sirloin steak or your favourite cut


2 Tablespoons red wine vinegar
1/2 Teaspoon Dijon mustard
1/2 Teaspoon sugar
1 Tablespoon olive oil
1 Red bell pepper, roasted, peeled, seeded and diced
1 Yellow bell pepper, roasted, peeled, seeded and diced
1/4 Cup green onion, sliced
1/4 Cup goat cheese, crumbled


1. About 30 minutes before grilling, prepare the rub from the steaks and set aside 1/4 teaspoon of the mixture for the pepper relish.

2. Rub the remaining rub into the meat and allow to sit at room temperature.

3. Prepare the relish by whisking together the vinegar, Dijon mustard sugar and reserved rub mixture.

4. Drizzle in the oil, whisking constantly to blend; add the bell peppers and green onions tossing to blend.

5. Preheat the grill to high and grill steaks on both sides until cooked to desired doneness, 8 to 10 minutes for medium-rare.

6. Remove the meat from the grill and allow to rest 5 to 10 minutes before slicing; slice and serve topped with the relish and sprinkled with the goat cheese.

I put the relish inside mushroom caps which I first cooked on the stove top, placed the relish inside, topped with goats cheese and I then placed it back under the grill for a few Min’s to melt the cheese.

All photos taken by me unless otherwise stated.


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If you like veal, mushrooms and goats cheese, you will love this recipe all the flavours that come through are wonderful and the goats cheese on top really finishes this off in my opinion. It was sort of an experiment the other night and I think it turned out gorgeous. I served mine with celeriac mash and spinach with bacon, onion and red pepper, so just serve with your favourite side.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.


8 Small veal scallops (about 400g)
6 Large flat brown mushrooms
150g Goats cheese, sliced into 6 slices
2 Tablespoons olive oil
2 Tablespoons balsamic vinegar
1 Tablespoon fresh rosemary leaves, chopped finely
2 Cloves garlic, crushed
4 Teaspoons Balsamic vinegar, Extra
1/2 Teaspoon beef stock granules
3 Teaspoons sugar


1. Combine oil, 2 tablespoons vinegar, rosemary, garlic and veal in a bowl, mix well, stand 15 minutes.

2. Remove stems from mushrooms and cook in a little butter until tender, set to one side.

3. Cook veal in a pan or under the grill, brushing occasionally with vinegar mixture, until cooked as desired. I leave them a little under cooked as they are going under the grill to melt cheese at the end, this prevents overcooking. Remove veal to an oven proof dish

4. In a small saucepan add any left over marinade and juices from the pan, add the extra vinegar, beef stock and sugar, stir over heat until sugar dissolves, leave on low heat to keep warm.

5. Place mushrooms on top of veal and place a slice of cheese in each mushroom, place under the grill for a couple of minutes to melt cheese.

To Serve: Serve atop your favourite mash and drizzle sauce over.

All photos taken by me unless otherwise stated.

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This is a little more time consuming than the recipes I have been posting lately but it is well worth the effort. It would be one to make for a special occasion or a dinner party to impress.

If you have seen my recent post on my cheese and cutting boards you will know I am about to go live with my official website shortly. So I am going to be posting pictures of some of the range of boards I currently have in stock, just to give you an idea on the beauty of them until I can post my web address. If you want more information on them go to Chopping and Cheese boards under my categories.


800g Veal loin
2 Medium yellow peppers, roasted
150g Boursin herb and garlic cheese, at room temperature
150g Soft goats cheese, at room temperature
20 Baby spinach leaves
12 Basil leaves
Seasoning, Pepper, salt and garlic
4 Large sun-dried tomatoes, drained
6 Slices bacon
Olive oil


Olive oil
2 Shallots, chopped finely
11/2 Cups water
11/2 Teaspoons chicken stock granules
2 Tablespoons lemon juice
2 Tablespoons capers
2 Tablespoons fresh parsley, finely chopped
1/4 Cup butter, 40-50g approx
Reserved cheese mixture
Pepper to taste
2 Teaspoons cornflour


1. Roast peppers in 200c oven, flesh side down, until skin blisters and blackens. Allow to cool peel skin off and slice into thin strips, set to one side.

2. Stir the boursin and goats cheese until well combined, set to one side.

3. Slice veal down the middle, length ways, being careful not to cut all the way through. Open out and with a meat mallet pound until is of equal thickness and a rough rectangle shape. Season with pepper, salt and garlic powder

4. Place spinach leaves down the centre of the veal to form about a 2 inch wide strip, lay peppers on top of spinach, arrange sun-dried tomatoes on pepper.

5. Set aside about 1/4 cup of cheese mixture for the sauce. Spoon remaining cheese mixture in an even log over the tomatoes, finally arrange basil leaves on the top of the cheese.

6. Fold veal over filling,and roll up, secure by tying kitchen string at several intervals down the length, also wrap the string once lengthwise around the veal to secure ends.

7.Cover ends of veal with aluminum foil to enclose filling completely. Cover veal and reserved cheese separately and chill for at least 6 hours. This can prepared a day ahead of time.

8. Melt the butter and olive oil in a large fryimg pan over medium high heat. Remove foil from ends of veal, keep to put back on. Brown veal on all sides, turning frequently, about 10 Min’s. Remove from pan, replace foil on ends and drape bacon across the veal and tuck ends under.

9. Place veal in a roasting pan and roast in pre-heated oven 180c-190c depending on oven temps for 50 Min’s, Remove and transfer to a chopping board and allow to rest 10 Min’s before slicing.


1. Heat a small amount of oil in a pan and add shallots, cook until shallots soften.

2. Add water and stock granules, bring to the boil, reduce to a simmer, for a few minutes.

3. Whisk in lemon juice, capers and parsley, over a low heat gradually whisk in butter and reserved cheese mixture.

4. Season with pepper.

5. Mix a little water with cornflour, add to sauce, turn the heat up slightly and cook, stirring, until mixture thickens.

To Serve: Remove foil, bacon and string from veal, slice into even slices, arrange on a plate and drizzle sauce over. I served mine with dilled carrots. So serve with your favourite veg and mash if desired.

I served this for three and it was perfect but I did not serve any starchy carbs with, so it may work for 4, but I would suggest upping veal to 1kg for 4.

All photos taken by me unless otherwise stated.

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I have to try and catch up I have made so many recipes lately and quite a few from recipezaar, and am getting behind on posting them all. I guess I will start with this zaar members recipe. I tried this one the other night, it was really good, I was very skeptical of how the flavours would come together, I only ended up making this as other reviews had stated it was good. Whilst I am sure it will not be for everybody I thought it was really yummy I did make this with a lamb fillet as this is what I had on hand and I also used less goats cheese as I felt the entire amount would be too overpowering. Anyway if you would like to read the other reviews of this recipe please click here.


4 (1/2lb) Lamb leg steaks
10 Ounces shiitake mushrooms
1 lb Chevre cheese (or other goat cheese)
4 Ounces maple syrup
4 Ounces capers
2 Tablespoons olive oil , to saute
1 Sprig rosemary
Salt and pepper
1/4 Cup flour
1/4 Cup dry white wine (if you can’t drink it don’t use it)


1. Salt and pepper lamb leg steak.

2. Grill or broil (approx).

3. Prepare sauce: Sauté sliced shiitake mushrooms in olive oil (approx), add leaves of rosemary, deglaze pan with wine, rid alcohol (smell will go from dry to sweet), add flour to make roux.

4. Lower heat to low.

5. Add diced parts of chevre.

6. Continue stirring mixture until cheese is integrated.

8. After cheese is fully incorporated into sauce add capers and maple syrup.

9. Stir through.

To Serve: I served mine over potato crisps topped with sauce and served individual ramekins of cauliflower Au gratin on the side.

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I made two recipes from the same zaar member and they were awesome I was a little concerned with the amount of vinegar but if you leave it to simmer as stated it worked out great (I did just a little bit longer and it was perfect.) I am only going to do one link as no one had made or reviewed the asparagus but you will still be able to see other recipes by this chef if you use the one link. It is the first time I have made a dish and used the same chef for the meat and the vegetables but glad I did, thoroughly enjoyed. There was one difference my steaks were huge (about 11/2-2 inches thick) so I did cook longer. I have also posted these one after the other not like I usually do, but just felt it worked better for this one. If you like this recipe or would like to read more reviews or view photo’s click here.


1 1/2 Cups balsamic vinegar
3 Tablespoons sugar
2 Tablespoons butter
6 (5ounce) Fillet Mignon steaks (each about 1-inch thick)
Salt & freshly ground black pepper
2 Ounces soft fresh goat cheese


1. Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.

2. Meanwhile, preheat the broiler.

3. Melt the butter in a heavy large skillet over medium-high heat.

4. Sprinkle the steaks with salt and pepper.

5. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare.

6. Transfer the steaks to a baking sheet.

7. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute.

8. Sprinkle with pepper.

9. Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.

Asparagus with Morels

1lb White asparagus, cut in 2-inch pieces
1lb Green asparagus, cut in 2-inch pieces
6 Tablespoons butter
1/2 Cup shallots, chopped
1/2lb Morels, cleaned and halved
Sea salt and pepper, fresh ground
1 Tablespoon fresh tarragon, plus more
Fresh tarragon, for garnish
1 Tablespoon lemon juice


1. Cook asparagus separately in boiling water or in microwave until tender, 3-5 minutes.

2. Refresh under cols water.pat dry.

3. Heat 3 tbsp butter in large skillet, add shallots and cook until softened. add morels and saute 5 minutes more.

4. Add asparagus, tarragon, salt and pepper and continue cooking until heated through.

5. Add remaining butter and remove from heat.

6. Stir in lemon juice and garnish with tarragon.

All photo’s taken by me unless otherwise stated.

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Another experiment that was absolutely wonderful, both myself and hubby loved this. I love it when as a cook you go completely off the wall wondering whether a recipe will come together in the end and for me this did. I have made so many that are experiments but you kinda know the ingredients will work, I wasn’t sure with this one but it was lovely.


Olive oil
2 Chicken breasts


1/2-3/4 Cup chopped Swiss brown mushrooms ( I used just over 1/2 a cup.)
250g soft goats cheese, rind removed
2 Tablespoons butter
1/2 Tablespoon fresh thyme leaves
1/2 Tablespoon fresh parsley, chopped finely


1 Tablespoon butter
1 Shallot, finely chopped
1/2 Cup dry white wine
1/2 Cup water
1/2 Cup cream
11/2 Teaspoons cornflour
2-2/12 Tablespoons Morels ( I used dried as I couldn’t get fresh so you will have to adjust amount for fresh.)
Pepper to taste


1. Heat butter in pan, add mushrooms and cook until tender and liquid has evaporated, add thyme and parsley stir to combine.

2. Take chicken breast and using a meat mallet flatten until almost equal thickness all over, Lay three slices of goats cheese over each breast, top with mushroom mixture and fold other half of chicken over to cover. Tie at close intervals with kitchen string.

3. Heat a small amount of olive oil in a pan and brown chicken breasts on both sides.

4. Transfer chicken to a lightly oiled oven proof dish and bake in preheated oven 180c for 30-35 Min’s or until chicken is cooked through.

For The Sauce

1. Melt butter in a pan, add shallot and cook until softened.

2. Add wine, water and pepper to taste and bring to a boil, turn heat down to a simmer, mix a little water with the cornflour and pour into sauce, stir until sauce has thickened. (don’t worry if it seems to thick as you still have the cream to add.)

3. Add cream and chopped morels and stir until heated through serve over chicken.

To Serve: I sliced chicken into thick slices and served over potato crisps topped with sauce.

All photo’s taken by me unless otherwise stated.

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This is a great pork recipe full of flavour and really delicious, it is a little fiddly to put together but well worth the end result. The only problem that occurs sometimes, not all the time, is some of the goats cheese melts out, this is no problem once I slice the pork I just put the escaped cheese into whatever slice it is missing from. The tighter you can get the kitchen string and the closer together the less this will happen.


Goats Cheese Stuffed Tenderloin

1 Pork tenderloin, (550kg)
Salt and pepper to taste
300g Goats cheese
1 Teaspoon lemon zest
1 1/2 Tablespoons fresh basil, finely chopped

Red Wine Balsamic Cherry Sauce

1 Teaspoon chicken stock granules
1 Tablespoon Cherry Preserve
1 Teaspoon Cornflour
1/2 Cup water
1/2 Cup dry red wine
1/2 Cup cherries, pitted and halved (Fresh are best when I made this the other night I could not get any fresh as they are out of season, you can use canned, but I usually make this with fresh and it is far superior.)
11/2 Tablespoons balsamic vinegar
pepper to taste


1. Using a sharp knife, butterfly pork down the centre lengthwise being careful not to cut all the way through. Open pork out, using a meat mallet, pound to flatten to an even surface, do not over pound pork, season both sides of pork with salt and pepper.

2. In a bowl combine cheese, basil and zest, until well mixed.

3. Spoon mixture evenly over one half, remembering to leave enough of an edge, so when you fold over the other half so it covers cheese completely.

4. Fold other half of pork over and secure with kitchen string at close intervals, place pork in a lightly oiled roasting pan and roast in pre-heated oven 180-190c for 45-55 Min’s or until pork is cooked through.

For The Sauce

1. Heat wine, water, balsamic and chicken stock, stir until almost boiling add cherry preserves, mix a little water with cornflour and add to sauce and stir until sauce thickens, add cherries and pepper to taste, stir until heated through and serve with pork.

To Serve: Slice pork into thick slices and arrange on plate top with sauce. I served mine with twice baked parsnip mash and asparagus spears wrapped in bacon.

Bon Appetit

3-4 Servings depending on appetites

All photo;s taken by me unless otherwise stated.

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