Goat's cheese crotin with marinated chargrilled vegetables
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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.
First published in 2015
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Ingredients
Metric
Imperial
Goat's cheese
- goat's cheese, 4 crotins
- 11 slices of white bread
- 100g of clarified butter, for coating
- 2 eggs, beaten
For the marinated vegetables
- 2 red peppers
- 2 yellow peppers
- 2 courgettes, cut into 1cm thick slices on the diagonal
- 1 aubergine, sliced lengthways into 1cm slices
- olive oil, for griddling
- 1 garlic clove
- 1 sprig of rosemary
- extra virgin olive oil
Salad
- 2 vine tomatoes, sliced into 8 wedges
- 1 handful of wild rocket leaves
- salt
- pepper
SAVE RECIPE
Equipment
- Cast iron griddle pan
- 6cm round cutter
- 7cm round cutter
Method
1
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
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
- olive oil
3
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
4
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
5
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
6
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
7
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
8
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
9
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
10
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
- 1 handful of wild rocket leaves
- salt
- pepper
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