Favourite Recipes

Warm Goats' Milk Cheese Stacks

• Ready in 30 minutes.  Serves 2.
• Preheat the oven to 200ºC.
• Cut four thick slices from an aubergine.
• Brush with 1 tbsp olive oil, then roast on a baking sheet in the preheated oven for 10 - 12 minutes, turning half way through, until just tender.
  Cut a slicing tomato into four thick slices.
• Alternately layer cooked aubergine and tomato slices, then repeat to form 2 stacks.
• Place on the baking sheet, return to the oven and cook for about 10 minutes, until the tomatoes have started to soften.
• Then top each stack with 50g of Indezi Goats' Milk Caprini rings.
• Season and scatter with fresh oregano leaves, then bake for a further 5 minutes until the cheese has just started to melt.
• Serve immediately with a few rocket leaves drizzled with balsamic reduction and crusty white bread.

Indezi Caprini with Chilli and Coriander

Indezi Goats' Milk Caprini, drizzled with sweet chilli sauce and scattered with fresh coriander, makes a simple yet sophisticated starter.

Warm Goats’ Milk Cheese, Walnut and Pomegranate salad

Serves 4

1 pomegranate
50 g walnut pieces
2 x 100 g  Indezi Caprini Goats’ Cheese (Plain)
1 x 135 g pack watercress, spinach and rocket salad
25 g wild rocket

For the dressing:

4 tablespoons olive oil
1 tablespoon balsamic reduction
A pinch sugar

Preheat the grill

Halve the pomegranate, remove seeds and reserve any juice.  Toast the nuts in a frying pan over medium heat for 2-3 minutes.  Transfer to a bowl.  Make the dressing by whisking all the ingredients together with some seasoning and any reserved pomegranate juice.

Slice the Caprini into discs.  Put them on a baking tray and grill for 3-4 minutes until hot and bubbling.  Meanwhile toss the salad leaves in a large bowl with half the pomegranate seeds, the walnuts and the dressing.  Divide into bowls and place one or two rounds of cheese on top of each salad and scatter the remaining pomegranate seeds on top.

Serve with crusty bread.