Goats’ cheese with chicory orange jam


For the chicory orange jam
  • 25g/1oz butter
  • 1 onion, roughly chopped
  • 1 clove garlic, chopped
  • 5 heads chicory, finely sliced
  • 2 oranges, zest and juice only
  • 150g/5¼oz caster sugar
  • 250ml/8 3/4fl oz dry white wine
For the salad
  • 4 small goats’ cheese rounds
  • 4 slices white bread, lightly toasted
  • 20g/ 3/4oz butter
  • 1 apple, peeled and cut into wedges
  • 75g/2½oz cooked beetroot, cut into wedges
  • 50g/1 3/4oz rocket salad
  • 25g/1oz walnut halves
  • 2 tbsp vinaigrette

Preparation method

  1. Heat a large heavy-based saucepan until hot, then add the butter.

  2. Add the onion and garlic and fry for 2-3 minutes. Add the chicory and remaining ingredients. Bring to the boil, reduce the heat and simmer for 45 minutes, stirring occasionally, until thick and caramelised.

  3. Preheat the grill until hot.

  4. Place the goats’ cheese onto the toast and grill until golden and bubbling.

  5. Heat a frying pan until hot then add the butter and apple and sauté until golden brown. Set aside and cool.

  6. To serve, place the jam in the centre of a serving plate. Top with the goats’ cheese toast. Spoon the apple, beetroot, walnuts and rocket leaves around.

  7. Drizzle the vinaigrette over the top.

James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 4

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