Перевести. starters goat’s cheese pate with red onion marmalade a little beetroot and a slow simmer in red wine bring out both the sweetness and the deep ruby colour of red onions. this “marmalade” offsets the pale, salty creaminess of peppered go a t’s cheese laced with green herbs. wonderful as a starter or on a buffet table. serves 6 ingredients 500 g goat’s cheese 150 ml whipping cream 1 sachet gelatine 2 tbsp lemon juice 1 tsp cracked black pepper 2 tbsp chopped parsley 2 tbsp chopped chives 2 tbsp chopped basil red onion marmalade: 2 medium-sized red onions, finely chopped 1 tbsp light olive oil 1 medium-sized beetroot, grated 'a bottle red wine 2 tbsp balsamic vinegar 1 'a tbsp honey 1 tsp salt garnish: chive and parsley sprigs 3 tbsp chopped walnut kernels 6 tbsp walnut oil directions 1. break up the goat’s cheese, peeling if necessary, and leave it to stand in a warm place.bring the whipping cream to the boil, sp rin k le on the gelatine and lemon juice, and whisk for at least 1 min until the gelatine has fully dissolved. add to the goat’s cheese, to g e th er with the cracked black pepper and chopped herbs, and mix thoroughly- 2407 lay out a sheet of clingfilm, then spread the cheese mixture along it and shape into a log. roll up the clingfilm to hold the shape and refrigerate for 4 hours. 3 t o make the m arm alade, cook the red onions in the oil in a stainlesssteel pan over a gentle heat for 10 m in, stirring regularly. add the remaining ingredients. bring to the boil and cook slowly until the red wine has reduced and has been almost com pletely absorbed. this will ta k e about 30 to 40 min. tip the mixture into a bowl and leave to co o l. season to taste, if necessary. 4. to serve, remove clingfilm from the pate and cut into 1 cm slices. arrange two slices in the centre of each plate and surround with spoonfuls of the red onion marm alade. g arnish with herbs and chopped walnuts, then drizzle with the walnut oil. serve with fresh crusty bread.
