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.

Vegetarian Appetiser Cheese Simon Rimmer

Estimated Nutrition

Calories

545.6

kcal / serving

2182.4 kcal total

Carbs

66.5g

per serving

265.8 g total

Fat

21.1g

per serving

84.4 g total

Protein

19.6g

per serving

78.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

250

Redcurrant Jelly

Dairy

piece

Goats' Cheese

75g round slices

Butter

a knob

GrainsCereals

slices

Granary Bread

cut into circles and toasted

Liquids

Port

150

Chicken Stock

NutsSeeds

200

Black Peppercorns

cracked

tsp

Green Peppercorns

in brine, rinsed and drained

piece

Pickled Walnuts

from a jar, to serve

Vegetables

piece

Shallots

finely sliced

piece

Ginger

thumb-sized piece, fresh, grated

Method

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.