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Ingredients
For the sweet and sour peppers
1 tbsp olive oil, to cook
½ red pepper, cut into batons
1/3 onion, sliced thinly
30g/1oz chorizo, sliced
1 tbsp caster sugar
1 tbsp balsamic vinegar
1 tbsp olive oil, to serve
2 tbsp parsley, chopped
For the grilled goats' cheese
1 tbsp olive oil
100g/3½oz goats' cheese from a 'log', sliced horizontally into rounds
2 tbsp plain flour
Method
1. For the sweet and sour peppers, heat the one tablespoon of olive oil in a
small pan.
2. Add the pepper, onion and chorizo. Sauté for 3-4 minutes.
3. Add the sugar and the balsamic vinegar. Reduce for 2-3 minutes more.
4. Remove from the heat. When cooled, drizzle in the olive oil and garnish with
the parsley, to serve.
5. For the grilled goats' cheese, heat the olive oil in a small non-stick pan.
6. Coat the goats' cheese in the flour, shaking off any excess.
7. Place the coated cheese into a hot oiled pan, and pan-fry for 2-3 minutes,
each side.
8. Remove from the pan and place on a plate with the peppers. |
