Goat cheese bags with fig chutney and ginger-plum tapenade

AUTHOR
Shirley Vincent
DIFFICULTY
very easy
RATING
3 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 10
  • 1 package (250 g; 10 sheets) Strudel, Filo or Yufka dough
  • 100 g Butter
  • 10 Fresh goat's cheese taler
  • 7-10 Tbsp Pepper
  • baking paper
  • 7-10 Tbsp For the tapenade :
  • 200 g dried plums
  • 1 piece(s) (approx. 50 g) fresh ginger
  • 1 TABLESPOON Oil
  • 3 Star Anise
  • 4 Cloves
  • 4 TABLESPOONS demerara sugar
  • 7-10 Tbsp salt, pepper
  • 7-10 Tbsp For the chutney:
  • 200 g dried figs
  • 2 Onions
  • 3 Oranges
  • 1 TABLESPOON oil, 1 tablespoon mustard seed
  • 1 TABLESPOON demerara sugar
  • 100 ml White wine vinegar
  • 7-10 Tbsp salt, pepper

Directions

  1. 1

    For the tapenade: dice the plums finely. Peel ginger and grate finely. Heat the oil. Fry anise, cloves and ginger briefly. Add plums and sugar, add 100 ml water. Simmer open for about 5 minutes until the liquid has almost evaporated.

  2. 2

    Season to taste with salt and pepper.

  3. 3

    For the chutney: Finely dice the figs. Peel onions and also dice finely. Peel 1 orange so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the juice out of the parting skins and collect it. Squeeze 2 oranges, measure 150 ml juice. Pour in the juice that has been collected. Heat oil in a pot. Sauté onions in it. Add figs and mustard seed and steam briefly. Add brown sugar and caramelise briefly. Deglaze with orange juice and vinegar. Let simmer for 8-10 minutes at low heat until the liquid is almost evaporated. Fold in the orange filets, let them cool down. With salt

  4. 4

    and season to taste

  5. 5

    For the cheese bags: Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line two baking trays with baking paper. Let the dough sheets rest at room temperature for about 10 minutes. Melt butter in a small pot.

  6. 6

    Spread 5 pastry sheets (use the rest for other purposes) with approx. 3 tbsp. butter. Cut into 4 rectangles of the same size. Place 2 rectangles on top of each other. Put 1 cheese taler in the middle and sprinkle with pepper.

  7. 7

    Fold the dough over the cheese to make envelopes.

  8. 8

    Place cheese pockets on the trays and brush with the remaining butter. Bake one after the other in a hot oven for 10-12 minutes until golden brown. Serve with chutney and tapenade.

Nutrition Facts

KCAL
330 kcal
CARBS
38 g
FATS
16 g
PROTEINS
6 g