Marinated Goats Cheese with Stem Ginger and Fennel, Star Anise, Orange, Garlic, Basil and mixed Peppercorns on Lemon Olive Oil

Serves	6
Prep time	20 minutes
Cook time	10 minutes
Total time	30 minutes
Dietary	Gluten Free, Vegetarian
Meal type	Appetizer, Salad, Side Dish, Starter
Misc	Gourmet, Pre-preparable, Serve Cold
Occasion	Barbecue, Birthday Party, Casual Party, Formal Party
Region	British
By author	Karen Burns-Booth

A spectacular recipe using local Welsh goats cheese with ginger, fennel, star anise, basil, orange & garlic in olive oil. This recipe is easy to make, requires minimal cooking (just on the hob top) and is the perfect dish for an al-fresco summer gathering served with crusty bread or crackers, or even as a salad topping.

Ingredients

300g goats cheese (a log is best)
3 tablespoons lemon olive oil
2 tablespoons ginger syrup (taken from the stem ginger)
1 tablespoon mixed peppercorns (green, pink, black and white)
4 to 5 whole star anise
1 teaspoon fennel seeds
4 cloves garlic, peeled and finely diced
3 balls of Opies stem ginger in syrup (finely chopped)
Grated orange zest 1 orange
Fresh basil leaves

Note

Directions

Step 1	In a saucepan, combine the olive oil, ginger syrup, peppercorns, star anise and fennel seeds and heat over a gentle heat until the spices become aromatic, about 2 to 5 minutes. Allow to cool and infuse for 2 to 3 hours, or overnight.
Step 2	Cut the goat’s cheese into ½” slices if using a log; otherwise, dice the goat’s cheese into ½” cubes. Arrange them on an attractive serving plate.
Step 3	In a small jug, combine the garlic, chopped stem ginger and orange zest and then add the cooled oil and spices mixture, gently stir and then pour the mixture over the goats cheese. Cover and allow to marinate for 3 to 5 hours in the fridge or a cool pantry.
Step 4	Just before serving, garnish with the fresh basil leaves and serve with fresh bread, crackers or oatcakes. Can also be used as a sandwich filling or served as a light meal with salad and watercress.