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Goats' cheese wrapped in pancetta with pear chutney and pan-fried pears

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by James Martin

From Ready Steady Cook

Method


  1. Wrap the goats' cheese halves with the pancetta.

  2. Heat a frying pan on a medium to high heat. Place the goats' cheese in the frying pan and fry for two minutes on each side, until golden.

  3. For the pear chutney, place all of the chutney ingredients into a saucepan over a medium heat and simmer together for ten minutes.

  4. For the pear salad, melt the butter in a small pan. Add the pears and fry over a medium to high heat for five minutes, turning occasionally, until browned all over.

  5. For the dressing, whisk together all of the dressing ingredients in a clean bowl and season, to taste, with salt and freshly ground black pepper.

  6. To serve, place the watercress onto a plate and pour over the dressing. Top with the pan-fried pears and goats' cheese and serve the chutney in a bowl alongside.

Ingredients

For the goats' cheese

  • 100g/4oz round goats' cheese, rind removed, halved
  • 4 slices pancetta

For the pear chutney

  • ½ pear, cored, chopped
  • ½ onion, chopped
  • 1 tbsp chopped, fresh parsley
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar

For the pear salad

  • 25g/1oz butter
  • ½ pear, sliced

For the dressing

  • 2 tbsp olive oil
  • 1 tsp wholegrain mustard
  • ½ lemon, juice only
  • sea salt and freshly ground black pepper

To serve

  • handful watercress

Shopping List

Goats' cheese wrapped in pancetta with pear chutney and pan-fried pears

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

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