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Baked Goat's Cheese With Honey Glazed Shallots

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  • Serves: 4
  • Prep Time: 15 mins
  • Ready in: 15 mins
  • Difficulty: Moderate
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Baked Goat's Cheese With Honey Glazed Shallots


  • 8 sheets good quality filo pastry
  • 2 tbsp vegetable oil
  • 4 thick slices goats cheese, about 1.5cm (3/4) thick
  • Finely grated zest of half a lemon
  • Sea salt, optional
  • 10 shallots, thinly sliced
  • 1 tbsp chopped fresh thyme
  • 1 tbsp runny honey
  • 2 tbsp balsamic vinegar
  • 150g (5½oz) watercress
  • Salt and freshly ground black pepper

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  1. Lay two sheets of filo pastry on a chopping board, brush a little oil over the top sheet then place a piece of goats cheese in the centre. Season well and sprinkle with a little lemon zest. .
  2. Trim the pastry around the cheese so you have an extra 5cm (2") all around it then fold over the edges to make a neat parcel..
  3. Turn the parcel upside down and place on a plate then brush over a little more oil and sprinkle with sea salt if you like. .
  4. Repeat to make another three parcels then chill well in a fridge.
  5. Pour the remaining vegetable oil into a thick bottomed pan and heat. .
  6. Add the shallots and thyme, cover the pan and cook over a low heat until the shallots are softened - this will take about 10 minutes. .
  7. Remove the lid, add the honey and vinegar and increase the heat slightly then cook until the shallots start to colour. .
  8. Season well and keep warm.
  9. Preheat the oven to 240°C/475°F/Gas 9. .
  10. Place the goats' cheese parcels on a baking sheet and cook for about 8-10 minutes, or until the pastry is crisp on both sides - make sure the bottom is thoroughly cooked, there's nothing worse than undercooked pastry.
  11. Place a couple of spoonfuls of the shallot mixture on a plate and top with a little watercress, then add a goats cheese parcel. .
  12. Serve with a very large glass of Chardonnay.