BALSAMIC SHALLOTS & CARROTS WITH GOAT'S CHEESE
Sweet shallots and tangy balsamic vinegar make a perfect pairing in this delectable side dish. Crumble over a handful of soft goat's cheese and parsley to serve
Provided by Sophie Godwin - Cookery writer
Categories Side dish
Time 55m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Mix together the balsamic, oil, honey, thyme and some seasoning. Toss the veg in the dressing and spread out on a large baking tray. Roast for 45 mins until tender and beginning to caramelise. Crumble over the goat's cheese and parsley to serve.
Nutrition Facts : Calories 175 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
BALSAMIC GLAZED CARROTS
Carrots are sauteed in olive oil, and then briefly tossed with balsamic vinegar and brown sugar in this deceptively simple side dish.
Provided by HARRY WETZEL
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.
Nutrition Facts : Calories 81.6 calories, Carbohydrate 12.5 g, Fat 3.5 g, Fiber 2.9 g, Protein 0.7 g, SaturatedFat 0.5 g, Sodium 80.8 mg, Sugar 8.9 g
BALSAMIC GOAT CHEESE STUFFED CHICKEN BREASTS
I made this up and my husband and kids loved it!
Provided by Amber Maechler
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 5 minutes. Pour balsamic vinegar into skillet and bring to a boil. Reduce heat to low and simmer until balsamic vinegar mixture is reduced by half, about 10 minutes. Stir often.
- Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
- Spread half the goat cheese onto one half of each chicken breast and drizzle 1/3 of the reduced balsamic vinegar mixture over the goat cheese. Close the chicken breasts over the goat cheese and secure with toothpicks. Arrange chicken into a baking dish. Drizzle with remaining 1/3 of the balsamic reduction.
- Bake in the preheated oven until the chicken is no longer pink inside, the filling is hot, and the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the center of a filled breast should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 339.5 calories, Carbohydrate 23.5 g, Cholesterol 83.2 mg, Fat 13.5 g, Fiber 0.2 g, Protein 30.1 g, SaturatedFat 6.9 g, Sodium 229.5 mg, Sugar 19.2 g
SHALLOT TARTE TATIN WITH GOAT'S CHEESE
James Martin's easy, rustic cheese and onion tart is sure to become a weekend favourite
Provided by James Martin
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the shallots into a heatproof bowl and pour over boiling water to cover. Leave for 10 mins, then drain and peel.
- Heat the oil and butter in a frying pan. Add the shallots and fry gently for 10-15 mins until softened and lightly browned. Stir in the vinegar and sugar with leaves from 2 thyme sprigs for a few mins until caramelised. Turn off heat and season.
- Tear remaining thyme sprigs into a few pieces and scatter over the base of a 22cm ovenproof shallow pan, cake or tart tin without a loose base. Tip in the shallots with all their sticky juices. Roll out the pastry until it's big enough to cut out a roughly 26cm circle. Lift the pastry circle onto the shallots, then tuck the edges down the inside of the pan. Bake for 25-30 mins until pastry is golden.
- Leave tart for 5 mins to settle, then turn out of the tin. Dot with rounds of goat's cheese and slice into wedges.
Nutrition Facts : Calories 603 calories, Fat 45 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.56 milligram of sodium
SHALLOT TATINS WITH GOAT'S CHEESE
Gordon Ramsay's sophisticated starter is fabulously buttery and crisp - serve before his Stir fry of duck
Provided by Gordon Ramsay
Categories Dinner, Starter
Time 1h15m
Yield Makes 8
Number Of Ingredients 11
Steps:
- Preheat the oven to fan 90C/conventional 110C/gas ¼. Halve the plum tomatoes lengthways and place, cut-side up, in a small shallow roasting tin. Trickle over 2-3 tablespoons of the oil, then scatter with the thyme leaves and some seasoning. Roast for about 45 minutes until the tomatoes soften a little, but still hold a good shape. Remove and cool, spooning over some of the roasting juices.
- While the tomatoes are roasting, blanch the shallots in boiling water for half a minute or so, then drain and cool under cold running water. Peel off the skins and trim the root ends. Also peel off any tough inner skins and cut any larger shallots in half so they are all roughly the same size.
- Heat all but 1 tbsp of the remaining oil in a large frying pan and toss in the shallots, stirring to coat in the oil. Sauté over a medium heat for 15-20 minutes or until they become tender and begin to turn mid-golden in colour. Add the rosemary, season and cook for another 5 minutes. Remove from the heat and leave to cool.
- Sprinkle the sugar and 2 tbsp water into a smaller frying pan and leave to stand for about 3 minutes. Put the pan over a low heat, shaking occasionally to mix the melting sugar and stirring gently. When all the sugar has dissolved, turn up the heat and cook to mid-golden brown.
- Remove from the heat and mix in first the butter and then the vinegar. Take care as this might spit a bit - you should be left with a nice syrup. Toss in the shallots and tomatoes and stir lightly to coat.
- Now stand eight 150ml ramekins on a metal baking sheet. Drain the shallots and tomatoes in a colander, saving the syrup, then divide them between the ramekins and set aside to cool.
- Cut the pastry into 4 oblong pieces on a lightly floured board. Roll out each one very thinly, then cut out two 9-10cm discs from each piece (the discs should be about 1cm larger than the diameter of the ramekins). Pick each piece up and press the edges gently between your fingertips to make the pastry thinner. Do not prick. Lay a pastry disc on top of each ramekin, then tuck the edges of the pastry down inside, between the tomatoes and shallots and the sides of the dishes, using the handle of a teaspoon to help. Press down lightly. (The tarts can now be chilled for up to 24 hours until ready to bake.)
- Preheat the oven to fan 200C/conventional 220C/gas 7. Bake for about 18-20 minutes until the pastry tops are crisp and mid-brown. Remove and cool for 5 minutes (the sugar will be very hot otherwise). Meanwhile, gently reheat the reserved syrup from the tomatoes and shallots with the remaining 1 tbsp olive oil.
- Loosen the pastry edges with a small knife and carefully upend each ramekin on to a small plate. Cut the goat's cheese into 8 thin slices (discarding the rind ends), dipping your knife into a cup of hot water in between each slice. Put one slice on top of each tatin, drizzle over the warm syrup and garnish with little basil leaves. Serve warm.
Nutrition Facts : Calories 418 calories, Fat 33 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.84 milligram of sodium
More about "balsamic shallots carrots with goats cheese food"
GLAZED CARROTS WITH GOAT CHEESE AND HONEY - FOOD & WINE
From foodandwine.com
5/5 (1)Total Time 1 hr
- In a large, deep skillet, melt the butter in the olive oil. Add the carrots, garlic, tarragon, thyme, rosemary, bay leaves, star anise and the cumin, fennel and mustard seeds and season with salt and pepper. Cook over moderate heat, stirring occasionally, until the carrots are golden, about 12 minutes. Add the 2 tablespoons of honey and cook, stirring, until the honey is lightly caramelized, about 3 minutes. Stir in the vinegar and cook until the carrots are evenly coated, about 2 minutes. Add the stock, cover and cook over moderately low heat, stirring occasionally, until the carrots are tender and the liquid is syrupy, about 20 minutes; discard the herb sprigs, bay leaves and star anise. Transfer the carrots to a plate and let cool slightly; halve lengthwise.
- In a medium bowl, combine the parsley, tarragon, garlic, lemon zest and olive oil; season with salt and pepper.
GOAT’S CHEESE AND CHICORY CROSTINI WITH BALSAMIC …
From deliciousmagazine.co.uk
BALSAMIC SHALLOT AND GOAT CHEESE TART - BETTER HOMES …
From bhg.com
HONEY ROASTED CARROTS WITH GOAT CHEESE AND THYME
From reciperunner.com
4.6/5 (26)Total Time 35 minsCategory Side DishesCalories 141 per serving
ROASTED BALSAMIC CARROTS WITH GOAT CHEESE AND ALMONDS
From julianneskitchen.ca
Servings 6Category Side Dish
13 VEGETARIAN SHEET-PAN RECIPES TO MAKE FOR DINNER TONIGHT
From yahoo.com
ROASTED BEETS & CARROTS WITH GOAT CHEESE DRESSING - DELISH
From delish.com
BALSAMIC ROASTED CARROTS WITH GOATS CHEESE AND TOASTED ALMONDS
From thegreenwolf.blog
SHALLOT TARTE TATIN WITH GOATS' CHEESE RECIPE - BBC FOOD
From bbc.co.uk
BALSAMIC SHALLOTS & CARROTS WITH GOAT'S CHEESE RECIPE - EAT YOUR …
From eatyourbooks.com
BBC GOOD FOOD BALSAMIC SHALLOTS & CARROTS WITH GOAT'S CHEESE …
From ketofoodist.com
HONEY BALSAMIC ROASTED CARROTS - KALEFORNIA KRAVINGS
From kaleforniakravings.com
ROASTED BALSAMIC CARROTS WITH GOAT CHEESE – PRAIRIE OILS & VINEGARS
From prairieoils.ca
BEST BALSAMIC-GLAZED CARROTS RECIPE - HOW TO MAKE BALSAMIC
From delish.com
ROASTED BEETS AND CARROTS WITH GOAT CHEESE DRESSING - FOOD
From foodandwine.com
BALSAMIC SHALLOTS & CARROTS WITH GOAT’S CHEESE - THE MAIL
From mailplus.co.uk
BALSAMIC SHALLOTS & CARROTS WITH GOAT'S CHEESE | RECIPE
From pinterest.co.uk
BALSAMIC SHALLOT VINAIGRETTE | PEACE LOVE AND LOW CARB
From peaceloveandlowcarb.com
SHALLOT RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love