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Ostrich recipes

Crystallised rose brownies

25–30 minutes

Goats cheese with mustard, carnations and broad bean vinaigrette

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 2 minutes

Ingredients

2 t Dijon mustard
2 T red wine vinegar
4 T olive oil
1 t sugar
Juice of 1 lemon
Sea salt and freshly ground black pepper
1 x 140 punnet broad beans
2 x 100 g Chevin goat’s milk cheese
Fresh carnation flowers, to garnish
1 farmhouse loaf, for serving

Method

Whisk the mustard, red wine vinegar, olive oil, sugar, lemon juice and seasoning together, adjusting sweetness or acidity to taste.

Blanch the broad beans in a saucepan of boiling water for 2 minutes, then drain and refresh in cold water.

Remove the beans from the pods and scatter over the cheese, together with the flowers and a good drizzle of the vinaigrette. Serve with crusty farmhouse loaf.

Cook's note: Chevin goat's cheese is a handcrafted goat's milk cheese with a characteristic mild "citrus" flavour, available from Woolworths. You can also use 2 x 80g Woolworths' Crottin goat's milk cheese.

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Crystallised rose brownies

Goats cheese with mustard, carnations and broad bean vinaigrette

Goats cheese with mustard, carnations and broad bean vinaigrette

Ingredients

Method