Roasted Vegetable and Goats Cheese Tart

Remember the fabulous hamper I received from Capricorn Goats Cheese?

As well as making the Chicken stuffed with figs, goats cheese and honey, I used some of the roasted vegetables that I served with the chicken to make a lovely vegetable tart. 

Roasted Vegetable and Goats Cheese Tart

1 pack Jus-Rol Puff Pastry
Roasted vegetables (butternut squash, red peppers, tomatoes and red onion roasted in olive oil at 200C for 30 - 40 minutes until soft and caramelised)
1 x 100g drum of Capricorn Goats Cheese, sliced
1 egg, beaten 

 Preheat the oven to 200C.

Roll the pastry out to fill a 30cm x 30cm baking tray, use the tip of a sharp knive to score the pastry about 2.5cm from the edge, all the way round.  Don't cut right through just score the top of the pastry dough.  Brush the edge of the tart with beaten egg.

 Cover the pastry dough with the roasted vegetables and then distribute the goats cheese slices evening across the  tart.

Bake in the oven for 30-40 minutes until the pastry is puffed up golden.  Serve with a mixed salad.


This is such an easy dish to make and the combination of the juicy roasted vegetables, soft creamy cheese and crisp, crunchy pastry is ideal for a simple lunch or supper.

Disclaimer: This is a sponsored post. I was not required to write a positive review and any opinion expressed is my own.

Labels: Capricorn Goats Cheese, Chicken stuffed with figs, goats cheese, honey, roasted vegetables

posted by Janice @ 10:00 8 Comments

Courgette and Mushroom Pappardelle with Stilton

I never feel much like doing a lot of cooking on a Friday night, so this was a quick and tasty meal that took very little preparation. 

I was asked to review this glorious veggie box by Farmison  the company is the brainchild of John Pallagi and Lee Simmonds, two old friends and colleagues who share a great love for fantastic food.

They promote their 7 core values:

1. Farmison provides home cooks with fabulous foods that would normally only be found in the kitchens of discerning, ingredient-aware chefs.
2. Farmison provides a lip-smacking alternative to the year-round monotony of supermarkets.
3. Farmison constantly changes what it sells to reflect what's in season. When foods are not at their best, we don't stock them.
4. Farmison supports biodiversity in our food chain by promoting rare breed meats and searching out less common fruit and vegetable varieties.
5. Farmison gives small-scale food producers a UK-wide platform to showcase and sell their products, complementing their own local initiatives.
6. Farmison sources food from the UK first and foremost and only chooses imported food if there is no British equivalent.
7. Farmison sells foods produced in a way that respects farm animals, producers and the environment.

I was certainly impressed by the freshness of the vegetables and the variety, they were very well packed too.

 I only needed two courgettes and about 8 mushrooms for this dish so there will be more recipes coming up.

Vegetable Papardelle with Stilton

2 large courgettes, diced
8 mushrooms, sliced
30g butter
1 tablespoon olive oil
100g Melton Mowbury Stilton,  crumbled
250g Soli Pappardelle pasta (courtesy of my lovely hamper from Capricorn Goats Cheese)

Heat the butter and oil in a large pan, add the courgettes and mushrooms and cook for about 10 minutes until the vegetables are soft and golden brown.


Fill a large pan with boiling water, bring to a rolling boil and add the Pappardelle

Add 100ml cream to the pan of vegetables and then add the crumbled stilton cheese.

Turn down the heat and cook gently until the cheese melts into the sauce.

Drain the pasta and mix with the cheese and vegetable mixture.  This made a generous serving for two but would have served four with some bread.  We love Stilton but if it's not for you, then you could use any cheese that melts well.

Look out for more recipes made with my Farmison Veg Box, if you would like to find out more about how you can buy your fruit and vegetables from Farmison there are a variety of boxes available, as well as a range of meats and cheeses.

 Disclaimer: This is a sponsored post. I was not required to write a positive review and any opinion expressed is my own.

Labels: Capricorn Goats Cheese, cheese, courgette, cream, Farmison, mushroom Stilton, papparedelle

posted by Janice @ 21:34 6 Comments

Chicken Stuffed with Figs and Goats Cheese

How exactly are you supposed to react when you are contacted by a goat?  That's Ethel the Goat from Capricorn Goats Cheese who invited me to join the #CarpricornChallenge - national search for goatally scrumptious recipes using ingredients from Somerset including Capricorn Goats Cheese.




Ethel sent me this amazing hamper full of lovely goodies, it was packed with jars and bottles, packets and fresh produce.

After looking at the ingredients, I had a bit of a think and decided to stuff some chicken legs with goat's cheese, figs, honey and thyme in a sort of, Somerset meets Scotland meets Greece, kind of way.

Chicken Legs stuffed with Figs, Goats Cheese and Honey

4 Chicken legs (thigh and drumstick)
1 100g drum of Capricorn Goats Cheese
4 figs, quartered
8 teaspoons of honey
2 tsp chopped fresh thyme leaves
salt and freshly ground black pepper

for the sauce
1 tbsp olive oil
chicken bones
1/4 pint water
1/2 tsp chopped thyme leaves
stock vegetables e.g. chopped celery, carrot, onion (I also used some coriander stems which I had frozen as per Melanie at Edible Things - a brilliant idea for saving veg bits for making stock later)
salt & freshly ground pepper

I've made a little YouTube Video to show you how to debone your chicken, it's really easy and creates a perfect pocket for all kinds of stuffings.


So once you have your chicken leg without the bones in it,   stuff it with chopped figs, goats cheese, thyme, salt and freshly ground pepper, more figs, more goats cheese and two teaspoons of honey.  Then close up and secure with cocktail sticks.

Now make the sauce,  heat the oil in a pan, add the bones and cook until the little bits of chicken left on them start to turn golden.  Add the vegetables and cook for two minutes, then add the water, thyme and seasoning.  Bring to the boil, then simmer for about 20 minutes.

Heat a tablespoon of olive oil in a pan and brown the stuffed chicken legs. Remove the chicken legs to an ovenproof dish and deglaze the pan with 1/4 pint of cider, I used Burrow Hill Farm Pressed, Somerset Cider  Add this to the stock/sauce and pour around the chicken legs.




 Bake in the oven for 15 - 20 minutes until the juices of the chicken, when pierced with a skewer, run clear.  Remove the skewers from the chicken legs and once on the plate, strain the sauce through a sieve to remove any bits.


Serve the stuffed chicken legs with the sauce.  I also served roasted vegetables, including red onion, red peppers, butternut squash and halved tomatoes. 

Now I'm not normally a huge fan of goats cheese but the Carpricorn Goats Cheese was mild and creamy and delicious and complemented the other stuffing flavours and the chicken very well.  The sauce was particularly good and some of the cheese had leaked out into it  and went well with the tang of the Burrow Hill cider.

Disclaimer: This is a sponsored post. I was not required to write a positive review and any opinion expressed is my own.

Labels: butternut squash, Capricorn Goats Cheese, competition, figs, hamper, honey, roasted red peppers, Somerset, tomatoes

posted by Janice @ 20:01 11 Comments