Black Olives Goat Truffles Recipes

GOAT SHOULDER ROAST WITH HERBS AND BLACK OLIVES

Steps:

• Using a sharp knife, trim away all but a thin layer of fat from the goat. Rub the meat all over with the salt and pepper, place on a plate, and refrigerate uncovered for 12-24 hours. Remove from the refrigerator about 1 hour before roasting.
• Preheat the oven to 400°F
• Select a heavy ovenproof frying pan just large enough to hold the goat. Add the carrot, celery, onion, garlic, parsley sprigs, and oregano to the pan. Lightly brush or rub the goat with olive oil and place, fat side up, on the vegetables. Pour in the broth and wine.
• Roast the goat for 1 hour. Remove from the oven and turn the roast. Reduce the oven temperature to 325°F. Continue to roast the goat for 20 minutes, then remove the pan from the oven and turn the roast again fat side up. Continue to roast until a thermometer inserted into the thickest part registers 180°F, 20 minutes longer.
• Remove the pan from the oven, transfer the goat to a warmed platter, and tent with aluminum foil. Let rest while preparing the sauce.
• Pour the contents of the frying pan through a coarse sieve placed over a measuring cup. Using the back of a spoon, press on the contents of the sieve to extract as much liquid as possible. Discard the contents of the sieve. Using a large spoon, remove as much fat from the surface of the pan juices as possible. You should have about 1½ cups of liquid. Pour into a small, wide saucepan and place over medium-high heat. Bring to a boil, add olives, capers, tomato paste, vinegar, and chopped parsley. Reduce heat to low. In a small bowl, dissolve the cornstarch in 2 tablespoons water and whisk into the simmering sauce. Cook, stirring, until slightly thickened, 2-3 minutes. Season to taste with salt and pepper. Keep the sauce warm.
• Transfer the goat to a carving board. Cut the meat into slices ¾ - 1 inch thick and arrange on warmed plates. Spoon a little of the sauce over the meat. Pass the remaining sauce at the table

GOAT CHEESE TRUFFLES

Steps:

• Line a baking sheet with parchment.
• Add the goat cheese, sour cream and salt to the bowl of a food processor and process until smooth, about 30 seconds. Using a tablespoon, scoop out some of the mixture and roll it into a ball to form a truffle. Place on the prepared baking sheet and repeat until you have 24 truffles. Transfer to the freezer to firm up, about 10 minutes.
• Put the dill and sesame seeds into separate small bowls. Mix the walnuts and cherries in a third small bowl.
• Roll 8 of the cheese balls in the dill, 8 in the sesame seeds and 8 in the walnut and cherry mixture. Transfer the truffles to a serving platter. Insert a pretzel stick into each truffle. If making ahead of time, cover and refrigerate the balls without the pretzel sticks, then insert the sticks right before serving.

AVOCADO GOAT CHEESE TRUFFLES

Steps:

• In a small bowl, beat cheeses, garlic, lime zest, oil, chili powder and pepper flakes until blended. Stir in onion and cilantro. Refrigerate 1 hour or until firm., With a small melon baller, scoop out avocado balls onto a baking sheet; sprinkle with lime juice. Shape 1-1/2 teaspoons cheese mixture around each ball, then roll in pumpkin seeds. Place on a waxed paper-lined baking sheet. Refrigerate until serving. If desired, serve with pretzel sticks.

BLACK SAMBUCA TRUFFLES

Steps:

• Place chocolate in food processor; process until the chocolate is chopped.
• Combine the cream and butter in a 1 cup glass measuring cup and microwave at high 1 1/2 minutes or until the butter is melted and the cream begins to boil.
• With food processor running, pour hot cream mixture through food tube, process until chocolate melts.
• Add the Black Sambuca.
• Pour chocolate mixture into medium bowl, cover with plastic wrap and refrigerate overnight.
• Shape chcolate mixture into 1" balls and roll into toasted nuts.
• Store in airtight container in refrigerator.
• Let stand at room temperature 2 to 3 hours before serving.

BLACK OLIVE AND GOAT CHEESE SANDWICHES

Steps:

• 1. Lay the tortillas in front of you. Spread 1/4 cup of the goat cheese over the center portion of each tortilla. Spread 1 generous tablespoon of the tapenade over the goat cheese.
• 2. Cut each pepper half into 6 strips and lay 3 strips along the center of each tortilla. Top the pepper with some frisée.
• 3. Fold two sides of the tortilla over the frisée, then roll up the tortilla. Cut each wrap crosswise into 4 pieces and serve from a platter.

BLACK OLIVE & GOAT'S CHEESE TARTLETS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Unwrap the puff pastry and, using a 5cm cutter, cut out 20 rounds (you may need to re-roll the pastry trimmings to get 20 circles). Now use a slightly smaller cutter to make a light dent in the pastry, creating a rim. Use a fork to make a few pricks in the centre of the pastry; this will stop it from rising, while letting the outer rim puff up.
• Place the pastry discs on a baking sheet and brush all over with the egg. Crumble the goat's cheese in the centre of each tartlet and scatter over the olives. Can be made up to this point up to 2 days ahead and kept in the fridge. Cook for 15-18 mins until the pastry is puffed and golden brown. Sprinkle with parsley before serving.

BLACK OLIVES GOAT TRUFFLES

Steps:

• Black Olives Breadcrumbs: Put rack in the center of the oven. Preheat oven to 250°F Put parchment paper on a baking sheet.
• In a bowl, cover olives with cold water and let stand about 15 minutes. This step helps to take out the salt. Drain and put olives on the baking sheet. Cook in the oven for 3 hours and a half to 4 hours or until olives are completely dry. Let cool.
• In a small food processor, reduce olives in a fine powder with the breadcrumbs. Set aside on a plate.
• Truffles: In a bowl, mix cheese and thyme with a fork. Add pepper. With a spoon, take about 1 tablespoon of cheese for each truffle and shape in balls with hands. Roll in the olives breadcrumbs and keep in the fridge.