Name: Red Pepper and Goat's Cheese Timbales
Ingredients: 2 red peppers 325g trimmed; halved and cored; 300g mild rindless soft goats cheese; 1 garlic clove crushed with salt; 2 organic eggs; Generous grinding of nutmeg; Butter (for greasing); Salt and freshly ground black pepper2 red peppers 325g trimmed; halved and cored; 300g mild rindless soft goats cheese; 1 garlic clove crushed with salt; 2 organic eggs; Generous grinding of nutmeg; Butter (for greasing); Salt and freshly ground black pepper

Ingredients

2 red peppers 325g trimmed, halved and cored
300g mild rindless soft goats cheese
1 garlic clove crushed with salt
2 organic eggs
Generous grinding of nutmeg
Butter (for greasing)
Salt and freshly ground black pepper
2 red peppers 325g trimmed, halved and cored
300g mild rindless soft goats cheese
1 garlic clove crushed with salt
2 organic eggs
Generous grinding of nutmeg
Butter (for greasing)
Salt and freshly ground black pepper

Nutrition Info

6g Carbs
21g Protein
310 Calories
1g Fibre
Saturated fat 14g Fat 23g

Instructions

Preheat the oven to its highest setting, place the peppers cut side down on a baking sheet and grill or roast until the skins are blackened and charred all over
Transfer to a plastic bag, tie the top and leave to sweat until cool then peel off the skins
Preheat the oven to 150c and place the roasted peppers, goats cheese and garlic in a food processor until smooth, season to taste
Add the eggs one at a time and a good grinding of nutmeg, process until smooth
Generously grease four ramekins with butter and place in a roasting tin or overproof dish
Divide the mixture among the ramekins, pour boiling water into the roasting tin to come halfway up the sides and bake for 30 mins until firm
Remove from the oven and place on an oven rack to cool, place a plate upside down on top of each timbale and flip over, remove the ramekin and serve
Preheat the oven to its highest setting, place the peppers cut side down on a baking sheet and grill or roast until the skins are blackened and charred all over
Transfer to a plastic bag, tie the top and leave to sweat until cool then peel off the skins
Preheat the oven to 150c and place the roasted peppers, goats cheese and garlic in a food processor until smooth, season to taste
Add the eggs one at a time and a good grinding of nutmeg, process until smooth
Generously grease four ramekins with butter and place in a roasting tin or overproof dish
Divide the mixture among the ramekins, pour boiling water into the roasting tin to come halfway up the sides and bake for 30 mins until firm
Remove from the oven and place on an oven rack to cool, place a plate upside down on top of each timbale and flip over, remove the ramekin and serve