Home » Canapes & Nibbles » Goat's Cheesecake & Red Onion Jam
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Ref: 188
Heading: Canapes & Nibbles
Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   280 g  Red onion, finely sliced
   200 g  Redcurrant jelly
   30 ml  Balsamic vinegar
   1 tbsp  Thyme fresh chopped
   2 Cloves
   2 Juniper berries
   1 Garlic clove, finely grated
   1/2 tsp  Salt
   2 tbsp  Oil for frying
   100 g  Puff pastry
   80 g  Butter unsalted melted
   2 tbsp  Sesame seeds
   1 tbsp  Poppy seeds
   1/2 tsp  salt
   160 g  Goats cheese semi-soft rind removed
   80 g  Double cream
   65 g  Cream cheese
   1 tsp  Agar Agar powder
   sprinkle  Chives or micro herbs


  Step 1
Make the jam, fry onions in oil until soft, crack juniper berry & place in a tied piece of muslin cloth with the thyme, add garlic, redcurrant jelly, clove, balsamic vinegar & salt, stir & simmer for 30 mins, remove muslin cloth & set aside to cool.
  Step 2
Make the base, cook pastry on a baking sheet & seeds in oven at 200c until golden brown, cool then break into a fine crumb in a bowl, add melted butter, seeds & salt, mix well, place base in a removable side cake tin or baking tray on to of grease proof paper (oversized so you can lift out when set) to the right size to allow the base to be between 7 mm to 1 cm deep after its patted down.
  Step 3
Make the cream cheese filling, heat double cream in a pan with agar agar until thickened, chop cheese into small chunks, add to a blender, add cream cheese & heated cream mixture, blend smooth.
  Step 4
Pour cream cheese mixture over base evenly like a cheese cake, then cool in a fridge for 2 to 3 hours to set firm.
  Step 5
Remove cake tin side or lift out of baking tray if used, cut into either rounds with a 2.5 cm pastry cutter or cut into 2/3 cm squares, place a spoonful of red onion jam on each, sprinkle over garnish.

Suggestion & Tips

If pre-stored in the fridge, let them come to room temperature under cling film before serving.
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