Goat’s Cheese Pate with Red Onion Marmalade

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.
Servings: 6 yield(s)
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 70 mins
Ingredients
    For the pate
  • 500 g goat's cheese
  • 150 ml whipping cream
  • 1 gelatine sachet
  • 2 tbsp lemon juice
  • 1 1/2 gal cracked black pepper
  • 2 tbsp fresh flat leaf parsley (roughly chopped)
  • 2 tbsp fresh chives (roughly chopped)
  • 2 tbsp fresh basil (roughly chopped)
  • For the Red Onion Marmalade
  • 2 red onions (peeled & finely chopped)
  • 1 tbsp olive oil
  • 1 fresh beetroot (grated)
  • 1/2 bottle red wine
  • 2 tbsp balsamic vinegar
  • 1 1/2 tbsp honey
  • 1 tsp salt
  • To serve
  • 3 tbsp walnuts (chopped)
  • 6 tbsp walnut oil
  • crusty bread
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.