Add the goat meat to the skillet and sear it on all sides until browned. Transfer the skillet to the preheated oven and roast the goat meat for about 1 hour, or until the internal temperature ...

Preheat the oven to 425°. Slice off the top 1/2 inch ... In a bowl, combine the goat cheese with the egg, garlic, basil, salt, pepper and 2 tablespoons of the olive oil. Spoon the goat cheese ...

Prick the goat meat all over with a knife ... multiple layers of foil to ensure no air goes through the foil) Roast in an oven at 180C for three hours. Remove from the oven and let it rest ...

Preheat the oven to 400°F ... to make a delicious roasted garlic stock for soup. Line a 1 quart bowl with cheesecloth/muslin with plenty of overhang. Bring the goat cheese to room temperature.

This beet goat cheese salad is a crowd-pleaser! Featuring roasted beets, walnuts, and a red vinaigrette dressing, it's ...

Put a dessert spoonful of goat cheese beside the beetroot ... Wrap the beetroot in aluminium foil and roast in the oven until soft and cooked through for 30 mins to an hour depending on size.

Bake until the tomatoes are soft and the goat cheese bubbles and browns in spots, about 20 minutes. Remove the gratin from oven, let rest at least 5 minutes, then top with remaining basil leaves ...

goat's cheese and a squeeze of lemon juice. In this recipe, incidentally, the tomatoes are peeled: their skin would spoil the textures of the dish. Pre-heat the oven to 350F/180C/gas mark 4.