Cuisine: British
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.
Ingredients
Adjust Servings
-
For the pate
- For the Red Onion Marmalade
- To serve
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.