This goats cheese recipe from the fantastic Stephen Crane features rich, warm crisp goat cheese parcels served with fresh flavoured and colourful Mediterranean vegetables for a stunning vegetarian recipe. This is a hearty starter that can easily be portioned for a brilliant main dish.
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First prepare the chargrilled vegetables. Use a speed peeler to peel the red and yellow peppers with a peeler and cut into quarters removing the seeds
2 red peppers
2 yellow peppers
Heat a cast iron griddle pan until hot but not smoking. Season all the vegetables and coat in a little olive oil. Griddle over a high heat for about 2-3 minutes until charred
Turn 90 degrees and cook for another 2-3 minutes to give a chargrilled finish. Repeat until all vegetables are cooked, then set to one side in a bowl. Repeat with the courgette and aubergine
2 courgettes, cut into 1cm thick slices on the diagonal
1 aubergine, sliced lengthways into 1cm slices
While the vegetables are cooking, gently heat the extra virgin oil, rosemary and garlic until hot, but not bubbling. remove from the heat and allow to infuse. Cover the veg with the infused oil and leave to marinate
1 garlic clove
1 sprig of rosemary
extra virgin olive oil
To make the goats cheese crotin, cut 4 circles of bread with a 7cm round cutter – these will be the lids. Roll the remaining slices out thinly with a rolling pin, cut 4 circles with a 6cm round cutter – these will be the bases. Remove the crusts from the remaining slices and cut each into 3 even strips – these will be the sides
11 slices of white bread
Take a strip of bread and brush one end with beaten egg, press another strip of bread firmly together to stick – brush all over with beaten egg
2 eggs, beaten
Place a crotin at the end of the double strip of bread and roll the cheese up tightly to enclose, trimming off any excess bread. Brush the base with beaten egg and firmly press into the bottom of the crotin, making sure the cheese is well sealed
4 crotin goat's cheese
Dip into melted clarified butter up to the top, do not submerge completely and avoid letting any butter get inside. Then, dip the lid into the butter and place on top – chill until required
100g of clarified butter, for coating
Preheat oven to 220ºC/Gas mark 8. Place the crotins onto a baking tray and bake for 5 minutes. Then remove the lids and bake for a further 3-4 minutes
To serve, remove the vegetables from the oil and drain on absorbent kitchen towel. Season and mix with the fresh tomato and rocket and make a bed of the grilled vegetable salad at the base of each dish. Place the warm breaded goats cheese on top and serve immediately
2 vine tomatoes, sliced into 8 wedges
2 2/3 handfuls of wild rocket leaves
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