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Peppered Goats' Cheese with Cumberland Sauce and Pickled Walnuts

Grilled peppery goats' cheese on toast served with a rich port and redcurrant sauce topped with pickled walnuts.

VegetarianAppetiserCheeseSimon Rimmer

Estimated Nutrition

Per Serving Total
Calories 545.6 kcals 2182.4 kcals
Carbohydrates 66.5 grams 265.8 grams
Fat 21.1 grams 84.4 grams
Protein 19.6 grams 78.2 grams
Cook Time
15 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
250
g
Redcurrant Jelly
Dairy
4
piece
Goats' Cheese
75g round slices
14
g
Butter
a knob
GrainsCereals
4
slices
Granary Bread
cut into circles and toasted
Liquids
75
ml
Port
150
ml
Chicken Stock
NutsSeeds
200
g
Black Peppercorns
cracked
1
tsp
Green Peppercorns
in brine, rinsed and drained
4
piece
Pickled Walnuts
from a jar, to serve
Vegetables
2
piece
Shallots
finely sliced
1
piece
Ginger
thumb-sized piece, fresh, grated

Steps

  • Preheat the grill to its highest setting.
  • Press one side of each cheese round into the cracked black peppercorns.
  • Place cheese pepper-side up on the bread and grill for four minutes until soft.
  • Melt butter in a pan and fry shallots and ginger for 3 minutes until soft.
  • Add port and boil until it reduces to a thick syrup.
  • Add stock and bring to a boil.
  • Add redcurrant jelly and green peppercorns then simmer until the jelly dissolves.
  • Drizzle the sauce over the cheese on toast and garnish with pickled walnuts.