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Archive of BBC Food Recipes

Peppered goats' cheese with Cumberland sauce and pickled walnuts

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Something for the Weekend

Method


  1. Preheat the grill to its highest setting.

  2. Pour the cracked black peppercorns onto a plate. Press one side of each of the goats' cheese rounds into the peppercorns.

  3. Place the goats' cheese rounds onto the bread rounds, peppered-side up and place under the grill for four minutes, or until the cheese is soft and melted.

  4. For the Cumberland sauce, melt the butter in a frying pan over a medium heat. Add the shallots and the ginger and fry for 2-3 minutes, until soft.

  5. Add the port and boil until the liquid reduces to a very thick syrup, then add the stock.

  6. Bring the stock to the boil, then add the redcurrant jelly and the green peppercorns and reduce the heat to simmer for 2-3 minutes, or until the jelly has completely dissolved.

  7. To serve, place the cheese on toast onto a warmed plate. Drizzle the sauce over the cheese and sprinkle with pickled walnuts.

Ingredients

  • 200g/7oz cracked black peppercorns
  • 4 x 75g/3oz round slices goats' cheese
  • 4 slices granary or walnut bread, cut into circles larger than the goats' cheese rounds, toasted

For the Cumberland sauce

  • knob of butter
  • 2 shallots, finely sliced
  • thumb-sized piece fresh ginger, grated
  • 75ml/3fl oz port
  • 150ml/5fl oz chicken stock
  • 250g/9oz redcurrant jelly
  • 1 tsp green peppercorns in brine, rinsed and drained
  • pickled walnuts from a jar, to serve

Shopping List

Peppered goats' cheese with Cumberland sauce and pickled walnuts

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Drinks

Dairy, eggs and chilled


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