Cheese and raspberry slice recipe

Ed Baines
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A flavoursome summer lunch that serves beautifully with green leaves, and walnut and blackberry vinaigrette.

Ed's tips:

How to make the walnut and blackberry vinaigrette:

In a large bowl add 1/2 tsp of English mustard. A good pinch of salt, and sugar. 2 tbls vinegar, 6 tbls walnut oil and 6 blackberries. Whisk these ingredients together vigorously, pass through a sieve and finish with a bunch of finely chopped chives.

Ingredients

14 oz Puff pastry (shop bought)
2 Punnets of blackberries or raspberries
1 Lime, juiced
10 oz Goat's cheese log
1 Egg
1 Splash of milk

For the syrup

1 Red chilli seeded and chopped
1 tbsp Granulated sugar
1 Lemon, juiced
2 tbsp Olive oil
1 pinch Salt and pepper

Details

Cuisine: British
Recipe Type: Starter
Difficulty: Easy
Preparation Time: 10 mins
Cooking Time: 30 mins
Serves: 15

Step-by-step

Pre-heat the oven to 180oc/Gas mark 6. Roll out the puff pastry to a rectangle 40cm by 25cm, place it on a pre greased baking sheet and place into the fridge. Using a hot, wet knife cut the goats cheese in half-length ways and then into at least 15 slices. Remove the pastry from the refrigerator, and using a fork puncture holes into it. Beat the egg with a little milk and brush all the edges of the pastry, cover the pastry with the goat's cheese, sprinkle over all the berries and place this into the fridge whilst you make the syrup.
Finely chop up the chillies, add to a saucepan with the sugar lemon juice, olive oil, salt and pepper. Gently heat the mixture to just dissolve the sugar. Remove the pastry and goat's cheese from the fridge, using a pastry brush over the berries and goats cheese with the syrup and bake in the oven for 20 -30 minutes. Allow to cool.