1 tbsp olive oil
knob of butter
1 carrot, peeled and cut into slices
splash of red wine vinegar
a few coriander seeds, crushed
a few thyme sprigs
splash of white wine
handful of fresh parsley, chopped
knob of butter
1 disc of goats' cheese, cut from a round 'log'
knob of butter
1 carrot, peeled and cut into slices
splash of red wine vinegar
a few coriander seeds, crushed
a few thyme sprigs
splash of white wine
handful of fresh parsley, chopped
knob of butter
1 disc of goats' cheese, cut from a round 'log'
method
1. Heat the oil and butter in a pan and sweat the carrots for a few minutes, to soften.
2. Add the vinegar, seeds, thyme and then pour in the white wine. Simmer gently for 8-10 minutes until reduced and the carrots are cooked. Stir in the fresh herbs and transfer to a serving plate.
3. Gently melt the butter in a frying pan and fry the goats' cheese disc for 1-2 minute on each side, until golden. Serve the cheese on top of the carrots.
2. Add the vinegar, seeds, thyme and then pour in the white wine. Simmer gently for 8-10 minutes until reduced and the carrots are cooked. Stir in the fresh herbs and transfer to a serving plate.
3. Gently melt the butter in a frying pan and fry the goats' cheese disc for 1-2 minute on each side, until golden. Serve the cheese on top of the carrots.
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