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Dinner with Rukmini
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Griddled Cherries with Warm Goat’s Cheese, Mint and Walnuts
Introduction from Rukmini Iyer
In this dish, you heat the cherries through on the barbecue before tumbling them over warm goat’s cheese with fresh mint and crumbled walnuts – an easy, elegant starter, inspired by Niki Segnit’s The Flavour Thesaurus.
Ingredients
Essential kit
You will need: a barbecue.
Method
Tip the cherries into the centre of a large piece of foil, then wrap it into a parcel, with the seam along the top. Place the foil packet directly on the coals, and cook for 10–15 minutes, until the cherries are softened – they’ll steam inside the packet.
Just before the cherries are done, place the goat’s cheese log on the barbecue for 3–4 minutes, turning it every minute or so, just to warm it through. (The rind will protect it from the heat, don’t try this if your cheese doesn’t have one.)
Cut the warm goat’s cheese into four equal pieces, and pop them on your serving plates. Divide the hot cherries between the plates, then scatter over the walnuts and mint. Drizzle over the cherry juice from the foil packet and the extra virgin olive oil, and serve hot.
Cook indoors: Put the foil packet into the oven for 15 minutes at 180°C fan/200°C/gas 6.
Preview
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