Goat’s Cheese Pate with Red Onion Marmalade

Yields: 6 Servings Difficulty: Easy Prep Time: 20 Mins Cook Time: 50 Mins Total Time: 1 Hr 10 Mins

This wonderfully light pate with fresh herbs is the perfect accompaniment for this sweet and sour marmalade served with crusty bread.  Prepare the day before for a stress-free starter.


0/18 Ingredients
Adjust Servings
    For the pate
  • For the Red Onion Marmalade
  • To serve


0/4 Instructions
  • Break up the goat’s cheese and leave to stand in a warm place. In a saucepan heat the whipping cream, sprinkle with the gelatine and lemon juice – whisk for 1 minute until the gelatine has dissolved. Now add the goat’s cheese, cracked pepper and chopped herbs, mix thoroughly.
  • Place a sheet of cling film onto a work surface and spread the cheese mixture along it to create a log shape. Roll up the cling film so the cheese holds its shape and place in the refrigerator for 4 hours.
  • For the marmalade, in a large frying pan heat the oil and fry the onions gently for 10 minutes. Now add the beetroot, wine, vinegar, honey and salt and bring to the boil for 30-40 minutes until the red wine has reduced and almost has been absorbed fully. Remove from the heat and allow to cool.
  • To serve, remove the pate from the cling film and cut into 1cm slices. Arrange 2 slices in the centre of each plate and surround with spoonfuls of the red onion marmalade. Garnish with the walnuts and a drizzle of walnut oil, serve with crusty bread.

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