Goat’s cheese wrapped in parma ham with marinated red peppers and basil

Goat’s cheese wrapped in parma ham with marinated red peppers and basil

By
From
Kitchin Suppers
Serves
4
Photographer
Laura Edwards

A dish I enjoyed many years ago in Portofino on the Italian Riviera, while I was working on a private yacht, gave me the idea for this starter. Over the years, I’ve varied the flavourings, but the core ingredients – cheese, ham, peppers and basil – have remained the same. I think of it as Mediterranean cooking with a British touch.

Ingredients

Quantity Ingredient
olive oil, for cooking
3 red peppers
sea salt
freshly ground black pepper
4 pickled garlic cloves, sliced
1 tablespoon black olives, chopped
1 tablespoon sherry vinegar
2 small goat’s cheeses
4 large slices parma ham
large handful basil leaves, shredded
handful rocket leaves

Method

  1. Heat the oven to 180°C. Heat a non-stick ovenproof frying pan and add a drizzle of olive oil. Add the whole peppers, season with salt and pepper and sauté for 1–2 minutes. Transfer the pan to the oven and roast the peppers for 12–15 minutes until soft. On removing from the oven, place the peppers in a bowl and cover tightly with cling film. Set aside for 10 minutes; the steam created will help to lift the skins.
  2. Remove the peppers from the bowl, peel off the skins, then cut them in half and remove the seeds and membranes. Slice the red peppers into strips and place in a bowl. Add a drizzle of olive oil, the pickled garlic slices, chopped olives, sherry vinegar and some seasoning. Toss to combine and set aside.
  3. Cut each goat’s cheese in half and loosely wrap a slice of Parma ham around each half (see below). Place the parcels on a baking tray in the oven for 4–5 minutes until the cheese starts to melt.
  4. Meanwhile, add the shredded basil to the red pepper mixture and toss to combine. Spoon onto a platter or individual plates. Top with the goat’s cheese parcels and scatter over a few rocket leaves to serve. Accompany with warm, crusty bread.

Note:

  • Lay the slices of Parma ham on your work surface, with a short side towards you. Place a halved goat’s cheese on the end closest to you and loosely roll the ham around the cheese to enclose it.
Tags:
The Kitchin Restaurant
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