We're massive fans of goaty dairy products in this house. We use goat milk, goat butter and goat cheese so when the rather gorgeous Ethel the Goat from Capricorn Goats Cheese (you can see her rather hairy loveliness on the front of the cheese packaging) set a foody challenge I jumped at the chance to join in.
Having sent me (and a few other bloggers a gorgeous hamper full of goodies) it was time to come up with some goatalicous meals using Ethel's wonderful cheese along with some of her other carefully selected local Somerset products.
So this is my first '#CapricornChallenge' recipe ... and it's rather lovely, very quick and stunning to look at. This really is a great & simple coming together of flavours. The sweetness of the beetroot & cider beautifully compliments the tangy goats cheese.
You will need-
Medium red onion,
6 nice sized pre-cooked beetroots,
1x capricorn goats cheese,
4 large table spoons cider (Sheppy's Dabinett Apple Somerset Cider works very nicely!),
Parpadelle pasta (tagliatelle would also work)
A handful of fresh thyme,
Salt & pepper to taste
If you're using dried past put this on to cook first.
1. Thinly slice the red onion and saute with a nice sized clove of garlic.
2. Chop the beetroot in to small cube shapes and add to the onion with a handful of fresh thyme. Mix gently and cook for a couple of minutes.
If your using fresh pasta put this on to cook now.
4. Add 4 large table spoons of Somerset apple cider (Sheppy's Dabinett is a good one) plus the Capricorn Goats Cheese (break into small pieces). Cook this gently until the goasts cheese melts. You will need to add some boiled water to thin the sauce out. Add as much or as little as you need depending on the consistency of sauce you like. Season to taste. Once the Capricorn Goats Cheese has melted take off the heat.
5. Place a small nest of pasta on a plate or bowl and carefully place the Capricorn Goats Cheese and Beetroot sauce in the center.