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Fivemiletown goat’s cheese rolled in herbed almonds with apple relish

A Paula McIntyre Christmas recipe for Spar

For the goat’s cheese:

  • 250g Fivemiletown goat’s cheese

  • 1 shallot, peeled and finely chopped

  • 1 tbsp olive oil

  • 50ml whipping cream

  • 100g flaked almonds

  • Handful chopped parsley

  • 1 tbsp shredded basil

  • Cook the shallot in the oil until golden and add the cream. Bring to the boil. Mix in a bowl with the goat’s cheese to a smooth paste. Take a sheet of cling film and spoon the mixture into the middle and roll in a sausage shape and chill.

    Place the almonds on a baking tray and cook in a 200º oven until golden - about 5 minutes. Cool and blend with the herbs.

    Roll the sausage shaped goat’s cheese in the herb and almond mixture. Cut into rounds and place on a tray, on grilled pieces of bread or a ceramic spoon.

    For the apple relish:

    • 1 small red onion, peeled and chopped finely

    • 1 tbsp olive oil

    • 3 granny smith apples

  • 2 tbsp brown sugar

  • 2 tbsp cider vinegar

  • 1 tsp fresh thyme leaves

  • Cook the onion in the oil until soft. Peel, core and finely dice 2 of the apples and add to the mixture. Add the sugar and vinegar and cook until the sugar has dissolved. Add the thyme. Spoon on top of the goat cheese rounds. Finely slice the remaining apple and cut into tiny match sticks. Set on to the apple relish and garnish with a little parsley.

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