A little while ago, the kind
folks goats at Capricorn Somerset goat’s cheese sent me a wonderful hamper full of all kinds of delicious food and ingredients, including stuff like walnuts, cider, beetroot, pasta, and of course, some Capricorn Somerset goat’s cheese!
I prefer firmer goat’s cheese generally so I’d been buying Capricorn for years without really knowing much about the company. Happily, they are a great little British business that we should all be getting behind – here are a few fast facts
- Capricorn is very proudly based in Somerset, employing local people at their creamery in the valley of Cricket St Thomas. Sounds like a beautiful place to work!
- their goats live in comfy barns and pastures in herd and family groups
- their cheese’s are approved by the vegetarian society
The idea was to create a yummy recipe (from scratch!) featuring their delicious goat’s cheese to enter into the Capricorn challenge. While I don’t have high hopes of winning (amazing bloggers have already created lots of fantastic recipes like this one) – I was very excited by the possibility of creating my own recipe for the first time ever.
I thought long and hard about it, and about how I like to eat goat’s cheese. I made a goat’s cheese, tomato and red onion tart, which was summery and tasty, but I thought I could do better. I considered salads and other light options, but I’m a greedy girl at heart and I thought this recipe should have a touch of decadence about it, while still being appropriate for Summer.
So……… may I present to you my final recipe….
Summer Vegetable risotto!
Light and flavoursome, packed with in-season veggies like peas, spring onions and courgette, and topped with melting goats cheese and caramalised red onion. And, because did I mention that I’m a bit greedy? – I also made some goat’s cheese, red onion and basil flatbreads to go with the risotto. Yum!
For the risotto – (serves 2-3 with leftovers)
- 500g arborio risotto rice
- 1 large red onion, finely chopped
- 2 cloves of garlic, finely chopped
- 5 tbsp extra virgin olive oil
- 1.1 litres/2 pints vegetable stock (or chicken/beef if you prefer)
- 1 bunch of spring onions, finely chopped
- 2 small courgettes, sliced
- 150g peas, frozen or fresh, the choice is yours!
- jar of caramalised red onion chutney by the English Provender Company (It’s only £2, will last for ages and it’s amazing!)
- 100g Capricorn goat’s cheese
- freshly ground salt and black pepper
- a scattering of rosemary leaves
First, make your stock up (I opt for the boiling water, added to powder method of ‘making’ stock!) and then get out a large heavy-bottomed pan. Gently heat your garlic, red onion and spring onion until softened and cooked through (about 10 – 15 minutes). Once that’s done, add your rice and olive oil and turn up the heat.
Stir your rice through the other ingredients until every grain is coated with shiny goodness, and then add the first lot of your stock. Rather than measuring out ladlefulls, I just pour a cup or two (guesstimate!) of stock into the pan at a time and stir until its been absorbed. At this stage, add salt and pepper (and again to taste before you serve). Carry on adding water until the rice is cooked through with a small bite.
Remove from the heat and stir through your cut up goat’s cheese and teaspoonfuls of the red onion chutney and allow the risotto to sit for a minute. Serve and garnish with rosemary leaves, salt and pepper and olive oil.
For the flatbreads (makes 4 medium sized flatbreads) –
- 250g plain flour
- 1 sachet dried yeast
- 150ml hand-hot water
- 2 tbsp olive oil
- .5 tsp salt
To make the flatbreads, you need to start them an hour before you want to eat. First, weigh out your flour, yeast, salt and olive oil into a large bowl and add enough water to make a sticky dough. Bring the dough together in the bowl with your hands, adding more water or flour if necessary, and then transfer to the counter to knead for five minutes. Transfer to an oiled bowl and cover with clingfilm, and leave to rest in a warm place for 45 minutes.
Ensure your oven is preheated to 190 degrees/gas mark 5/ 375F and then briefly knead your dough before dividing it into four equal parts. Roll each ball out separately on a floured counter until very thin, and transfer to a oiled baking sheet.
Top your flatbreads with whatever toppings rock your boat (I used goat’s cheese, red onion and rosemary, olive, feta and chopped tomato would also be delish). Cook for 10-12 minutes, checking them and rotating their position in the oven halfway through, then transfer to a plate for eating!
Thanks to Ethel and Capricorn Somerset Goat’s cheese for my hamper… Marty now calls it home!
Enjoy! What’s your favourite kind of cheese? I’ve gone a bit cheese mad lately – stilton, goat’s cheese, brie, mozzarella, I love them all!