Marinated Goats Cheese in Hillfarm Rapeseed Oil
Makes 1
½ litre kilner jar
4 Capricorn Goats Cheeses
5 sprigs rosemary
3 bay leaves
1 tbsp mixed peppercorns
300ml Hill Farm rapeseed oil
Place the rapeseed oil in a saucepan with the rosemary, bay leaves and
peppercorns and slowly heat. As soon as the herbs start to sizzle, remove from
the heat and leave to infuse and cool. Halve the goats cheeses horizontally and
pack into a ½ litre sterilised kilner jar. Pour the infused oil, with the
herbs and peppercorns, over and around the goats cheeses, topping up with a
little extra oil if necessary. Seal and store in a cool dark place for 2-3
weeks.
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