Ash Rolled Goats Cheese and Macerated Peaches recipe

Equipment

1 chopping board
1 kitchen knife
1 small paring knife
1 griddle pan (a flat heavy bottom frying pan will suffice)
2 plates (for serving)
2 litre saucepan (for blanching peaches)
1 litre saucepan
1 blow torch (hot grill will suffice)
2 baking trays (1 lined with baking paper)
3 mixing bowls (1 bowl ½ filled with ice water)
1 slotted spoon
1 whisk

Macerated/Grilled Peaches

2 ripe peaches
75ml extra virgin olive oil
15ml white balsamic vinegar
½ teaspoon salt
½ teaspoon sugar
1 lime grated zest and juice (keep separate)

Anise Granola (needs making 2 hours in advance)

120g gluten free oats
Pinch of salt
½ teaspoon ground star anise
½ teaspoon ground ginger
½ teaspoon ground cardamom
1.5 teaspoon black treacle
1.5 teaspoon maple syrup
1 tablespoon melted coconut oil
1 lemon, grated zest and juice (keep separate)

Ingredients

120g log ash rolled rosary goats cheese
1 punnet raspberries
1 small handful rocket
½ teaspoon cracked black pepper
½ teaspoon flaked sea salt

Getting ready

1. Turn Oven on to 175c or gas mark
2. ¾ fill a 2 litre saucepan and put on to a rolling boil
3. Heat griddle pan
4. Place raspberries in the freezer
5. Slice four 2-inch-thick slices of goats cheese and place on baking tray (leave at room temperature for later)
6. Wash and dry Rocket

Method

Anise Granola

1. Place all oats and ground spices in a mixing bowl and thoroughly mix together
2. Place treacle, maple syrup, lime juice and coconut oil in 1 litre sauce pan and melt together
3. Once melted pour mix into over oats and spice and mix evenly adding lemon zest at the same time
4. Place mixed ingredients onto lined baking tray and spread out evenly
5. Bake in preheated oven for 5 minutes, mix and bake again for another 5 minutes
6. Remove from oven and leave in a safe place to cool to room temperature

Peaches

1. For the marinade place olive oil, lime juice, salt, sugar and white balsamic into mixing bowl and whisk together
2. Take one peach and cut into eight wedges removing pieces from stone and place into marinade for 15 minutes
3. Using small paring knife gently cross score the underside of remaining peach
4. Place peach into boiling water for 10 seconds and then straight into ice water bowl for 1 minute
5. Remove peach from ice water and discard both ice water and boiling water
6. Gently peel peach and cut into 8 wedges
7. Take marinading peaches out of marinade (keeping marinade in bowl) and char on the griddle on one side, once charred remove from pan and set aside
8. Add peeled peach wedges to marinade and add lime zest

Goats Cheese

1. Blow torch sliced goat cheese to create a bubbling caramelisation on surface of goats cheese and set aside

Raspberries

1. Once frozen remove from freezer

Now to plate

1. Place 1 piece of goat cheese in the centre of plate 1 just above the other
2. Arrange 2 pieces of the grilled peach directly next to the goats cheese at 2 o'clock and 7 o'clock positions on plate
3. Place 2 marinaded peeled peach pieces adirectly next to the goats cheese at 10 o'clock and 5 o'clock positions on plate
4. Break frozen raspberry pieces in half and place 5 pieces evenly over peaches
5. Scatter granola over peaches and raspberry along with rocket leaves
6. Dress plate with remaining marinade

Tuck in and enjoy with a crisp glass of chilled dry white wine!