Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
THERE goats cheese parcels are quite fancy when served and have a real restaurant look to them, however you will be surprised at how easy they are to make. Just be sure to press all the ingredients quite firmly into the ramekins so that they do not fall apart when you serve. Also slice lots of fresh crusty bread and place it on the table when serving. It will go down a treat.
300g soft goats cheese
50ml fresh cream
1 large cooked beetroot
1 sprig thyme
1 tsp. honey
1 tsp. red wine vinegar
cracked black pepper
Slice the beetroot into 4 round slices, and place in a small dish. Season with salt and pepper and add the thyme, honey and vinegar. Leave to marinate for 1 hour in the fridge.
Meanwhile, mix the goats cheese and cream together in a small bowl, just until smooth and soft. Place a tablespoon of the cheese in the bottom of a ramekin lined with cling film. Then place a slice of beetroot on top and press it into the cheese slightly. Cover with another tablespoon of goats cheese, followed by another slice of beetroot. Finish with the goats cheese and close the cling film over the top so that you have a parcel.
Repeat the process for the second ramekin and place both parcels into the fridge overnight to set.
When ready to serve, remove from the fridge, and pop out from the ramekin. Open up the cling film and slice each one in half so that you get to see the red and white layers of cheese and beetroot. Serve with some fresh salad leaves, dressed with the remaining marinade from the beetroot drizzled over.