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Goats Cheese, Walnut, Cranberry & Roulade Salad

Goats Cheese, Walnut, Cranberry & Roulade Salad

You might think eating in McGregor to be a somewhat parochial affair. Far from it. Here, just behind the dusty main street of this Klein Karoo town, is a tiny gem of a restaurant where you can sup on salmon flown in fresh from Norway, succulent bush-fed lamb from Victoria West and the latest ocean catches hauled out of Gordon’s Bay.

Chefs Kurt and André Middleton-Le Roux of Karoux, share their Goats Cheese, Walnut, Cranberry & Roulade Salad recipe with us…

Goats Cheese, Walnut, Cranberry & Roulade Salad

Chefs Kurt and André Middleton-Le Roux of Karoux in McGregor, share their Goats Cheese, Walnut, Cranberry & Roulade Salad recipe with us... Recipes Goats Cheese, Walnut, Cranberry & Roulade Salad European Print This
Serves: 6
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 50g sugar
  • juice of one lemon
  • 1 can cranberry sauce
  • 2 logs soft goat’s cheese
  • ½ cup walnuts

Instructions

  1. Preheat oven to 100°C.
  2. In a heavy-based pan add sugar, lemon juice and cranberry sauce. Bring to a medium boil while stirring constantly for five minutes. Pour mixture onto a non-stick or silicone pad. Use a spatula to spread mixture about 2mm thick. Dry mixture in the oven for 10 – 20 minutes. Remove from oven and allow to cool.
  3. Place cheese logs end to end onto the edge of cranberry skin. Roll cranberry skin up until cheese is covered. Cut ends off. With a sharp knife cut roulade into 1cm rounds.
  4. Arrange on a bed of baby salad leaves. Sprinkle with walnuts and drizzle with simple vinaigrette. Cranberry skin can be substituted for commercial guava or apricot roll.

 

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