Grilled Goats Cheese With Cranberry Dressing Food

GRILLED GOAT'S CHEESE WITH CRANBERRY DRESSING

Steps:

• Quarter, core, then thinly slice the apple into a bowl with the lemon juice and 1 tbsp water. Toss well, as this stops the apples going brown.
• Heat grill to high, then line your grill rack with foil. Put the cheeses rind-side down on the foil, then set aside for a moment.
• Drain 2 tbsp of the juice from the apple bowl into another small bowl and discard the rest. Add the cranberry sauce, oil and honey with some seasoning, and whisk to form a dressing. Grill the cheeses for 4 mins, then scatter the nuts on and around the cheeses and return to the grill to cook for a few mins more - but take care that the nuts don't burn.
• Arrange the apple, chicory and radish sprouts or watercress on 6 plates, then carefully top with the hot melted cheese. Scatter over the nuts, spoon over the dressing and serve straight away.

SUNNY'S EASY CRANBERRY AND GOAT CHEESE CROSTINI

Steps:

• In a medium saucepan over medium-high heat, add the cranberries, stock, honey, rosemary, a pinch of salt and a few grinds of pepper and bring to a boil. Simmer for 1 minute, then remove from the heat and let cool in the pan.
• Smear the crostini with the goat cheese, then top with the cooked cranberries.

GRIDDLED PEARS WITH GOAT'S CHEESE & HAZELNUT DRESSING

Steps:

• Combine the hazelnuts with the oil, vinegar and a pinch of sea salt flakes. Slice each pear into six wedges.
• Heat a griddle pan over a high heat and griddle the pear wedges until slightly charred. Arrange three in a line on each plate. Tuck some watercress around the pears, then crumble over the goat's cheese. Dot over the hazelnut dressing.

GRILLED ROMAINE WITH GOAT CHEESE, DRIED CRANBERRIES AND PECANS

Steps:

• Trim the leafy ends of the romaine and cut in half lengthwise.
• Using 2 tablespoons olive oil, drizzle both sides of each romaine half and sprinkle with salt and pepper.
• Grill lettuce over direct heat for 1-2 minutes per side, until lightly grill marked. Remove from grill and put onto serving plates or bowls.
• Mix balsamic vinegar with water in a microwaveable bowl and add dried cranberries. Microwave on high for 30 seconds and let stand for at least 10 minutes.
• Toast pecans carefully in a dry pan over low heat until golden brown and fragrant. Set aside.
• Add salt and pepper to plain breadcrumbs and spread on wax paper or a baking sheet.
• Heat 2 tablespoons olive oil in a nonstick pan until very hot.
• Dip each slice of goat cheese in beaten egg, coat with breadcrumbs and add to the hot oil. Fry until golden brown on both sides and remove from pan, placing 2 slices on each romaine half.
• Add the balsamic vinegar and cranberry mixture to the oil remaining in the pan and stir to combine and heat through. Pour mixture evenly over the 4 romaine halves. Top with toasted pecans and serve.