The lovely Ethel from Capricorn cheese asked me if I was up for a challenge. The #CapricornChallenge to be exact, me being me said yes I always like to test myself to make sure I keep the culinary creativity flowing.
So when the doorbell rang I was excited and oh so blown away by the goodies that Ethel had sent me. Take a look and see what I was sent!
So feeling rather like a contestant on Ready Steady Cook I got my thinking cap on. I know Ethel had sent some of her favourite local things as well so I was very keen on making sure I used some of these too. So I decided to incorporate the Burrow Hill cider in the risotto instead of using wine and use the delicious looking Rose Farm Somerset Red Onion Marmalade to be a base for the tarts for something for my ‘Kids’.
So here is my recipe for this super yummy risotto which I was so pleased how the flavour’s worked together. It was really restaurant quality in taste and as simple as any risotto can be.
Goats cheese and cider risotto
You will need:
275g Risotto rice
1 pint of vegetable stock (I used a Kallo vegetable stock cube)
1/2 pint of Cider
1 red pepper chopped
1 red onion chopped
2 garlic cloves chopped
1 round of Capricorn Cheese
2 tablespoon of olive oil
For garnish – Chopped beetroot and chopped walnuts.
To make you need to:
- Heat the olive oil in a large saucepan or large frying pan and then add the chopped onion. Cook for 3 minutes then add the chopped red pepper and garlic. Cook until onion and pepper are just softening. Then season with black pepper and add your thyme leaves.
- Whilst the onion and pepper are cooking have your vegetable stock kept just simmering in another saucepan with the cider. This helps with more even cooking of the rice rather than using luke warm stock.
- Add a ladle full of stock and gently bring to the boil, stirring frequently until the stock has been completely absorbed. Add another ladle of stock and repeat this until all the stock has been used. This takes about 20-25 minutes.
- Cut your Capricorn goats cheese into about 6 pieces and add to risotto and stir in. Remove from heat.
- Add a good grind of black pepper and stir in.
- Serve up and garnish with chopped beetroot and walnuts if liked. Or perhaps a garnish of fresh parsley would work nicely too. Perfect served with a green salad.
Now as I didn’t want the ‘kids’ to get drunk on the cider I also made some super easy tarts.
Goats Cheese Tarts
This are really easy to do and I made this up rather like I would homemade pizza ( which I might add this would also work as great pizza toppings). As it was for the ‘kids’ we did it together with Bex and Oscar choosing the topping they liked together so here are the choices we did but use the basic idea’s then put your own flavour stamp on it too!!!
You will need to make 4 squares:
I x 500g of puff pastry (defrosted if frozen)
For the toppings we used:
Rose hill red onion marmalade (this is one of Ethel’s favourites so I wanted to include this)
A tomato topping paste simple using tomato puree mixed with a little olive oil, mixed herbs and a little salt and pepper
Red onion thinly sliced
Pear thinly sliced
Tomatoes thinly sliced
2 rounds of Capricorn Goats cheese
A little milk or beaten egg for a golden pastry
Black pepper to season
- First roll out the pastry into a rectangle and divide as equally as you can into 4 smaller rectangles.
- Mark out with a knife a rectangle margin about 2cm wide around the edge of the rectangles. This will create your tart edge.
- Now choose which topping base you would like. We made two using the red onion marmalade which was super easy and two using the tomato paste we made. Spread either in the middle of your rectangle that you just marked out.
- Now choose your topping. Bex choose red onion, tomato and goats cheese on her tomato base, Oscar fancied a mix of pear, onion and goats cheese on the red marmalade base and sprinkled this with walnuts. Just layer these and finish with the Capricorn goats cheese.
- Brush the pastry border with a little milk or beaten egg.
- Fresh chopped thyme makes a rather nice finish and a grind of black pepper.
- Pop in the pre-heated oven at 180ºC for around 12 – 15 minutes or until golden brown and the cheese is beautifully melted.
- Served with green salad.
The same as mentioned could be made using pizza bases. My two loved this, they worked really well and actually for very little effort look super posh too!!!
As you can see here is two easy (I promise) idea’s to use your Capricorn goats cheese. What I love about Capricorn is there is something about it that takes the recipe up to a new level. I am not just saying that to please the lovely Ethel, as we at Over a Cuppa have a very strict praise only when praise is due policy!!!
I would like to thank Ethel for sending us this lovely hamper and giving me a chance to get the brain cells working and cook up something I wouldn’t usually make and also kindly sending Oscar some extra vouchers to get some Capricorn cheese as he is a huge fan of it 🙂
The hamper has gone to good use for Bex’s guinea-pigs when they come inside for a cuddle. There is hay in it so I thought you would approve Ethel.
You can find more recipes idea’s by searching #CapricornChallenge on twiiter so go and take a look x
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