WATERCRESS RISOTTO WITH GOAT'S CHEESE
Enjoy springtime in a bowl with a vibrant watercress risotto with a goat's cheese and hazelnut topping that complements the earthy flavours of the watercress
Provided by Esther Clark
Categories Dinner
Time 1h
Number Of Ingredients 13
Steps:
- Blitz most of the watercress in a food processor with the basil and 1 tbsp of the olive oil until you have a smooth purée. Set aside.
- Heat the remaining oil and the butter in a large saucepan over a medium heat. Add the onion and a pinch of salt and cook on a low heat for 15 mins or until softened. Stir through the garlic and cook for 1 min. Add the rice and fry for 2 mins. Pour in the wine, simmer and reduce by half. Add half the stock and bring to a rapid simmer, stirring until the stock is absorbed. Once absorbed, add a ladleful of stock at a time and cook until the rice is al dente, stirring continuously for 20-25 mins, or until you have a loose risotto with a little bite - you may not need all the stock.
- Stir the watercress and basil purée through the risotto with the parmesan and lemon zest. Loosen the risotto with a dash more stock or hot water and season to taste.
- Top with the crumbled goat's cheese, toasted hazelnuts, reserved watercess and a drizzle of olive oil.
Nutrition Facts : Calories 797 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 2.8 milligram of sodium
GOAT CHEESE AND WATERCRESS TEA SANDWICHES
Categories Sandwich Cheese No-Cook Vegetarian Goat Cheese Fall Watercress Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Mix cheese and chopped watercress in medium bowl. Season with salt. Spread mixture evenly over 8 bread slices. Top with remaining bread. Butter edges of sandwiches. Cut sandwiches diagonally in half. Place pecans on plate. Dip buttered edges of sandwiches into pecans. Arrange sandwiches on platter. Garnish with watercress sprigs. (Can be made 8 hours ahead. Cover sandwiches tightly; chill.)
GOAT CHEESE AND WATERCRESS SANDWICHES
Provided by Kimberly Kennedy
Categories Cheese Dairy Herb Nut No-Cook Vegetarian Quick & Easy
Yield Makes 16 triangular half sandwiches
Number Of Ingredients 7
Steps:
- 1. In a medium bowl, fold chopped watercress leaves into goat cheese. Season to taste with salt. Spread mixture evenly over eight slices of bread. Top with remaining eight slices. Butter edges of sandwiches. Cut diagonally in half to make sixteen triangles.
- 2. Place walnuts on a plate. Dip buttered edges of sandwiches into nuts. Arrange sandwiches on a platter. Garnish with watercress sprigs.
- Sandwiches can be made up to four hours ahead. Cover with plastic wrap and chill.
TASTY WATERCRESS AND GOAT CHEESE TEA SANDWICHES
Make and share this Tasty Watercress and Goat Cheese Tea Sandwiches recipe from Food.com.
Provided by rsarahl
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place chopped pecans on plate.
- Mix cheese and watercress in a bowl.
- Season with salt and a dash of white pepper.
- Spread mixture evenly over 8 bread slices.
- Top with remaining bread.
- Cut sandwiches diagonally in half.
- Butter all 3 edges of each sandwich triangle.
- Dip buttered edges of sandwiches into pecans.
- Arrange sandwiches on platter.
- Garnish with watercress sprigs.
- These can be made up to 8 hours ahead.
- Cover sandwiches tightly; chill until ready to serve.
Nutrition Facts : Calories 418.9, Fat 28.5, SaturatedFat 13.8, Cholesterol 49.9, Sodium 405.4, Carbohydrate 29.6, Fiber 3.2, Sugar 4.4, Protein 13.6
BEET AND WATERCRESS SALAD WITH GOAT'S CHEESE
Provided by Moira Hodgson
Categories weekday, salads and dressings
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Bake the beets in their skins until they are tender when tested with a skewer or sharp knife (one to two hours, depending on size). Remove, cool and peel. Cut into dice.
- Trim the stalks from the watercress; separate the endive leaves and slice them into thin strips.
- Combine the garlic, olive oil and vinegar and season to taste with salt and pepper. Remove the garlic and toss the watercress leaves and endive in the dressing, reserving a couple of spoonfuls of dressing for the beets. Toss the beets in remaining dressing.
- Divide the salad equally among six dinner plates. Top with a couple of spoonfuls of dressed beets and place a disk of goat's cheese on top
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