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Goat cheese with chicory

Ingredients

  • 100g goat cheese with white surface mould
  • Brown sugar
  • 1 young chicory
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FOR THE TANGERINE JAM
  • 1 kg tangerines
  • 1 kg sugar
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FOR THE RED ONION JAM
  • 0.5kg red onions
  • 0.5kg sugar
  • 0.5 litre red balsamic vinegar
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Servings:4Level:average

1. Cut the goat cheese into finger-thick pieces. Sprinkle them with brown sugar and heat them up with a caramelizer until a crisp crust forms.

2. Prepare the tangerine jam. Add the unpeeled tangerines into a pot of boiling water and cook for around 20 min, then take them out of the water and leave to cool. Add the cooled tangerines with their skins on into a blender and combine until smooth. You can add a pinch of sugar to taste.

3. Prepare the red onion jam. Dice the onions and cook them over a low heat along with the sugar and balsamic vinegar for 4-5 hours until the mixture reaches the consistency of jam. Allow the jam to set. You can keep the jam in the fridge for a few months.

4. Separate the chicory leaves and rinse them with cold water. Dry them and arrange on a plate. Put the cheese alongside. Garnish with both tangerine and red onion jams.

While making the tangerine jam, don’t worry about the fruit seeds. Blend them along with the fruit flesh and the skins. This way the jam will have a certain bitterness which goes well with the cheese.
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Goat cheese with chicory