Goat’s cheese on sweet red pepper marmalade with balsamic reduction

editorial image

Leon Shepherd lives in Leyland and has worked with top chefs including Marco Pierre White and Jean-Christophe Novelli.

He now aspires to 
become a television chef himself and is also 
looking for a businessman or woman to back him in opening his own restaurant in Preston.

Serves 2:

1 goat’s cheese

For the red pepper marmalade

Three large red peppers

2oz white wine vinegar

The juice of one large lime

200g caster sugar

A small red onion

Half a garlic clove

For the balsamic reduction

Half a cup of Balsamic vinegar

Tablespoon of sugar

Method

Grill the red peppers whole, then let them cool down

Peel the skin off the peppers and slice them thin .

Using a steel saucepan, saute all the other ingredients

Slice the red onions until relatively thick and add them to the pan

Then add the red peppers.

Stir occasionally

Finish with fresh lime and season

For the balsamic reduction, put the vinegar and sugar in a pan and heat, letting it gradually reduce. Keep an eye on the pan to make sure it doesn’t burn

How to serve

Lightly grill the goat’s cheese, put the red pepper marmalade in the middle of the plate, then place the goat’s cheese on top, with a drizzle of the balsamic reduction round the goat’s cheese