Goat Cheese With Pacific Flavour Rub

An adaption from a recipe by Hugh Carpenter. It is great for entertaining as it can be made in the morning or up to 2 days in advance.

• Ready In: 16 mins
• Yields: 8 as an appetiser

Ingredients

• 12  ounces  soft fresh goat cheese
• 2  tablespoons black beans, salted (Chinese type) (optional)
• 3  garlic cloves, finely minced
• 2  tablespoons ginger, finely minced
• 1⁄4 cup fresh mint leaves
• 1⁄4 cup  minced fresh cilantro stem
• 1  teaspoon  finely grated orange zest
• 2  teaspoons  finely grated lime zest
• 1  teaspoon  Asian chili sauce
• 1  teaspoon sugar
• 1⁄4 cup  flavourless  cooking oil
• 2  teaspoons whole black peppercorns
• 2  teaspoons  whole szechuan peppercorns

Directions

1. Cut the Goat cheese crosswise into 1/2 inch pieces and place in a single layer in a ceramic container.
2. Rinse and chop black beans if using and combine with garlic, ginger, mint and cilantro in a small bowl.
3. In a separate bowl combine the grated orange and lime zests, chili sauce and sugar.
4. Place oil over high heat in a 10 inch sauté pan.
5. Add the peppercorns.
6. When peppercorns begin to 'pop', remove the pan from the heat and immediately stir in the garlic mixture.
7. After 15 seconds, stir in the chili sauce mixture.
8. Immediately pour the infused oil over the goat cheese and refrigerate for at least 4 hours.
9. Turn the goat cheese over at least once spooning the oil over the top.
10. Serve at room temperature with crackers.