Tag Archives: goat cheese

smoked pomfret goat cheese

Smoked Pomfret fish, Rosemary Goat cheese and lamb lettuce salad

We’re looking forward to the summer as we propose this combination of smoked pomfret fish, the tasty and award-winning rosemary goat’s cheese and fresh lamb’s lettuce which serves as a perfect starter tapa.smoked pomfret, rosemary goat cheese

Ingredients for 4 tapas:

  • 100g of lamb lettuce
  • 2 tomatoes – sliced thinly
  • 4 slices of smoked pomfret
  • 8 slices of Rosemary goat cheese fresh
  • Reduced balsamic vinegar
  • Ground pepper
  • Extra Virgin Olive oil
  • Salt


To prepare the salad, position a mould at the center of the plate, then begin by placing a layer of lamb’s lettuce at the bottom. If we are going to eat immediately we can add salt and a few drops of extra virgin olive oil. Otherwise, leave these steps until the end as the salt will extract water from the lamb’s lettuce and it will lose its turgidity.

For the next layer, place the slices of smoked pomfret, followed by another layer of lamb’s lettuce. Add one layer of thinly sliced Rosemary Goat’s cheese and finally, top off with a layer of fresh tomato slices.

Sprinkle with a few threads of reduced balsamic vinegar, a trickle of olive oil, ground pepper and salt if you like.

Grilled asparagus, Paprika Goat Cheese and orange segments

Grilled asparagus, Paprika Goat Cheese and orange segments

What better way to get ready for spring and summer, than preparing this beautifully colourful and delicious salad? The grilled asparagus with paprika goats cheese and orange segments salad is full of contrasts in taste and texture and commands presence on any dinner table. The grilled al dente asparagus or the award-winning Paprika Goats cheese are good enough to be served as stand-alone side dishes in their own right, but when combined with the contrasting orange and sour vinaigrette, along with a crunchy touch of walnut, something magical happens!

Grilled asparagus, Paprika Goat Cheese and orange segmentsIngredients for 4:

For the Vinaigrette:

  • 1 tsp full of honey
  • 1 tbsp balsamic vinegar
  • 3 tbsp Extra Virgin olive Oil
  • 1 handful of walnuts

On a hot grill, put a few drops of oil, and sear the asparagus making sure that it remains al dente, and season. Remember that asparagus continues to cook after removal from the grill, so place them in a cool plate and separate so that they are not piled up on top of each other, otherwise the steam will continue to cook and make them soggy.

Grilled asparagus, Paprika Goat Cheese and orange segments

Place the asparagus in the dish alternating with the orange segments and crumble the Paprika Goat cheese all over.

Add the walnut vinaigrette and serve with a final crack of black pepper. Delicious!!

Enjoy and don´t forget to share this recipe with your friends if you like and comment how much you liked this idea.

Semicured Goat Cheese lollipops

Semicured Goat’s Cheese lollipops

Wow your guests with these delicious and visually stunning goat’s cheese lollipops. These tapas are deceptively simple to make, but will take some considerable preparation time (especially if you are a perfectionist!).

Ingredients for 4 tapas:

  • 200g Semicured goat’s cheese. We have used this Supergold awarded cheese because of its wonderful taste and texture.
  • Tomato jam
    • 500g Ripe tomatoesSemicured Goat Cheese lollipops
    • 250g sugar
    • 1/2 lemon juice
    • 1/3 vanilla pod
  • Outer coating
    • Poppy seeds
    • Sesame seeds
    • Chives

You will also need 12 cocktail sticks/wooden skewers.


Semicured Goat Cheese lollipops

Submerge a cheese cube fully into the jam, ensuring that all surfaces are covered, then proceed to dab each surface into the chopped chives – you may need to sprinkle some on by hand to ensure full coverage. Repeat this process with the sesame seeds and poppy seeds, arrange on a plate, and serve to your delighted guests!

Semicured Goat Cheese lollipops
Enjoy and don´t forget to share this recipe with your friends if you like and comment how much you liked this idea.


Čo je tak osobitého na našej šunke

Položte 6mm tenké plátky zemiakov na horúci plech a vložte do rúry s trochou extra panenského olivového oleja, soľou a mletého čierneho korenie. Pečieme 20-25 minút. na 180°.

Cuketa zaberie menej času na prípravu, ako zemiaky, takže pridať po 10 minútach, uistite sa, že mate na plechu dostatok priestoru, aby sa zmestilo všetko. V tomto bode otočte zemiakové plátky, aby ste zabezpečili prepečenie druhej strany zemiakov.

Akonáhle sa plátky upečú a sú chrumkavé pridať na vrch kúsok kozieho syru a šunku Iberico narezané na plátky.

Vložte späť do rúry na pár minút, podávať okamžite, a vychutnať si dobre jedlo.


Iberico ham and goat cheese on roasted courgette and potato

Place the 6mm thin potato slices on a hot oven tray with a bit of extra virgin olive oil, salt and ground pepper and bake for 20-25 min. at 180º.

Put the stuffed mushrooms back in the oven for a couple of minutes, serve immediately, and enjoy.