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Susan Jung

When it comes to goat cheese (also known as chevre), people often have a hard time  dealing with its strong smell. While the aged varieties can be almost overwhelmingly acidic and pungent, a log of fresh goat cheese is delicious - soft, creamy and slightly tangy. My favourite way to eat it is spread in a sandwich of toasted, home-made focaccia with salami, ripe tomatoes and leaves of fresh basil.

Goat cheese, red pepper, eggplant and zucchini terrines with tomato concasse (pictured)

1 Italian eggplant, sliced into 12 pieces about 8mm thick

2-3 medium-sized zucchini, sliced on the diagonal into 5mm pieces

3 large red peppers

2 large, ripe tomatoes, each cut into six slices 8mm thick

300 grams soft goat cheese, crumbled

Olive oil

For the tomato concasse:

2 ripe  tomatoes

45ml extra virgin olive oil

Salt and freshly ground black pepper

Balsamic vinegar

Fresh basil or rocket

Heat a grill pan (preferably cast iron) until very hot. Brush the eggplant slices with olive oil and  fry until they are soft  and take on  grill marks. Repeat with the zucchini slices.

Roast the red peppers directly on the open flame of a gas burner, turning frequently until the skins are blackened. Run under cold water and peel off the skin (it should come off easily). Cut the ends from the peppers and remove the cores. Cut each pepper into quarters.

Put six tall metal rings (approximately 7cm in diameter) on a flat pan lined with cling film. Lay one tomato slice in the bottom of each ring and add some of the goat cheese. Top with a piece of red pepper, zucchini slices and then a slice of eggplant, shaping the vegetables so they fit neatly into the ring. Press firmly on the vegetables, then repeat the layering and press again firmly. Cover and refrigerate for about 30 minutes. These can be made in advance but let them sit at room temperature for about 30 minutes before serving.

Make the tomato concasse: use a sharp paring knife to cut an 'x' in the skin at the base of the tomatoes. Bring a pot of water to the boil, add the tomatoes and blanch for about 30 seconds. Drain and run under cool water. Peel the tomatoes (the skins should slip off easily) then cut them in half and scoop out the seeds. Dice the flesh of the tomatoes. Toss with extra virgin olive oil, salt and pepper.

Use a pancake turner or wide metal spatula to put each vegetable stack in the centre of a plate then carefully remove the metal rings. Spoon the tomato concasse around the plates then add splashes of balsamic. Garnish with fresh basil or rocket leaves. Serves six.

Goat cheese and potatoes dauphinoise

250ml whole milk

250ml cream

2 large garlic cloves, sliced

200 grams soft goat cheese, crumbled

Salt, pepper and freshly grated nutmeg

1 kg local potatoes, peeled and thinly sliced

20 grams of butter for frying

Pour the milk and cream into a saucepan and add the sliced garlic, salt, pepper and grated nutmeg to taste.  Simmer  over a low heat for about five minutes.

Bring a large pot of salted water to the boil, add the potatoes and cook until they begin to soften. Drain and run under cold water to stop the cooking process.

Preheat the oven to 200 degrees Celsius. Spread the butter generously in a baking pan with dimensions of approximately 26cm x 20cm x 3cm deep. Put half the potatoes in the bottom of the dish, add the goat cheese in an even layer and pour on some of the cream mixture.  Arrange the  rest of the potatoes on top. Pour the remaining cream/milk/garlic mixture over the potatoes and bake at 200 degrees Celsius for about an hour, or until the cream is thick and bubbling and the surface is deep brown. Let the potatoes rest for  15 minutes before serving.

Goat cheese and endive salad with pancetta and

candied pecans

There are two types of pancetta: for this recipe, buy the smoked version that looks like slab bacon. Have the assistant at the deli counter cut it into slices about 3mm thick. You won't need all the pecans for this salad so store the leftovers in an airtight container.

6 heads endive

100 grams soft goat cheese

For the crisp pancetta:

100 grams pancetta

1 tsp cooking oil

For the candied pecans:

250 grams pecan halves

200 grams sugar

Oil, for frying

For the vinaigrette:

1 small shallot, minced

30ml fresh lemon juice

100ml extra virgin olive oil

Salt and freshly ground black pepper to taste

Bring a saucepan of water to the boil,  add the pecans and cook until the water  boils again. Drain and toss the hot pecans with the sugar. Heat about 30ml of oil in a wok and when it's very hot, add half the sugar-coated pecans. Cook the nuts, stirring constantly, for about five minutes until the sugar is melted and the pecans start to smell toasted and caramelised.  Place the nuts  on an aluminium-lined baking tray. Heat more oil in the wok and fry the next batch of pecans. Break apart the nuts when cool.

Make the vinaigrette: sprinkle the shallot with salt and crush lightly with a pestle or the back of a spoon. Put in a bowl and whisk in the lemon juice and olive oil then add black pepper. Let the vinaigrette sit at room temperature for about 15 minutes.

Cut the skin from the pancetta and then cut the slices into batons about 3mm thick. Heat the oil in a pan and cook the pancetta until brown. Drain on paper towels.

Remove the cores from the endives and break the heads into individual leaves. Toss lightly with the vinaigrette. Divide between plates and crumble the goat cheese on top. Sprinkle with the pancetta and candied pecans. Serves four as a starter.

STYLING Leonie van Hasselt



Get your goat