Warm up on a chilly day with these mouthwatering goat's cheese versions of old favourites
Sophie Wright, chef and Easy Cheesey Chèvre Ambassador, says, 'This wonderful French goat's cheese log sauce works perfectly with a whole host of different dishes and ingredients. Try it with broccoli and crispy bacon, a quick sauce for pasta or with a lovely pancetta wrapped chicken breast. My personal favourite is in a butternut squash gratin with caramelised onions and rosemary.....a great alternative to the norm.'
Serves 4-6; Prep time 15 minutes; cooking time 40 minutes
Oven temp 180degC
150g mild ripe French goat’s cheese log, crumbled
1 large cauliflower
600mls whole milk
1 tbsp Dijon mustard
1 egg yolk
40g fresh breadcrumbs
Pinch ground nutmeg or 4-5 rasps
Salt and pepper
Place a large pan of water on the stove and bring to the boil with a large pinch of salt.
Prepare the cauliflower by trimming off the outer leaves. Divide the cauliflower up into even large florets and place in the boiling water to cook for 5-6 minutes. Once cooked through, drain well and leave to one side while you cook the goat’s cheese sauce.
Melt the butter in a small saucepan. When completely melted, add the flour and stir well, using a wooden spoon, for 1 minute. Once the paste is completely smooth, add in ¼ of the milk. Change to a whisk at this point and whisk well to remove all the lumps. When the mixture is boiling and starting to thicken, add a little more milk. When you have used all the milk and the sauce is smooth and thick, turn off the heat and add in the French goat’s cheese log, Dijon mustard, nutmeg and egg yolk; season well with salt and black pepper.
Place the drained cauliflower back in the large saucepan it was cooked in, and pour over ½ of the cheese sauce. Coat gently and then arrange into an ovenproof dish. Pour over the rest of the sauce and finish with the fresh breadcrumbs.
Cook in the overn for 35-40 minutes until golden brown.
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