Marinated goat’s cheese
- Preparation and cooking time
- Prep:
- plus 2 days marinating
- Easy
- Makes 400ml
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- 350ml good olive oilor rapeseed oil (not extra virgin), plus extra for greasing
- 200g soft rindless goat's cheese
- 3 pared strips lemonszest (white pith removed from the underside)
- 3 thyme sprigs
- 1 red chillipierced a few times with a sharp knife
- 1 tsp fennel seeds
Nutrition: per 25g
- kcal165
- fat17g
- saturates3g
- carbs0g
- sugars0g
- fibre0g
- protein2g
- salt0.1g
Method
step 1
Sterilise a 500g jar (see tip). Oil your hands well, then break the goat’s cheese into 4 pieces and roll into balls. Place the cheese in the jar, then pack the lemon zest, thyme and chilli around the cheese. Scatter over the fennel seeds and pour over the oil. Chill and leave to marinate for 2 days. Store in the fridge, and eat within 2 weeks.
