Devised exclusively for SCIB by celebrity chef Brian Turner…
COURGETTE, TOMATO AND FENNEL GOATS CHEESE.

Ingredients

25g butter
1 small chopped onion
1 large fennel bulb, chopped
1tbsp horseradish
1tsp chopped tarragon
salt and pepper
2tbsp oil
4 courgettes
4 plum tomatoes
200g soft goat’s cheese
salt and pepper
2tbsp midget capers
1tsp grain mustard
1tbsp white wine vinegar
3tbsp groundnut oil
salt and pepper

Method

1. Melt butter, add chopped onion and chopped fennel.
2. Sweat, do not colour, then cook slowly.
3. Pass through a food processor.
4. Add chopped tarragon and horseradish, check seasoning and cool.
5. Heat oil, slice and colour courgettes and put to drain and cool.
6. Slice tomatoes, season and put to one side.
7. Cut cheese into 4 thin slices and 4 thicker slices.
8. Choose metal rings about the same size as the diameter of the cheese.
9. Lay a layer of courgette on the bottom of each ring, then a layer of sliced tomato, salt and pepper.
10. Add a spoonful of fennel puree, then the thin slice of goats cheese, repeat the layers.
11. Finish with the larger piece of goat’s cheese.
12. Put into the oven on a baking sheet at 200°C for 10 minutes.
13. Mix the ingredients for the sauce together and season.
14. Take out of the oven, take the ring off carefully, pour the sauce over and serve.

Hints & Tips:

Cheese alternatives – Roquefort, Feta or Doux de Montagne.
Tips – Make sure courgette layer on the bottom well fills the ring. Don’t worry if cheese crumbles and breaks. Serve with potato salad.