I have been really lucky this month to be invited to take part in Somerset Goats #Capricorn challenge. Ethel (she's a goat by the way and she can tweet wonderfully even with cloven hooves) sent a fabulous hamper full of goodies to inspire me to develop some lovely recipes that use this delicious mildly goaty rinded cheese. Ethel was worried that as a Lancashire focused blogger I wouldn't want to take part, but I assured her that despite being passionate about local food I was also passionate when it comes to United Kingdom produce too.
It was great fun experimenting with the lovely cheese which is a nice mix between crumbly and creamy and has just the right amount of ooze factor, it combines well with a lot of different ingredients. Thanks Ethel !
- Spaghetti approx 75g per person
- 1 round of Somerset goats cheese, chopped into small pieces
- 1tbsp olive oil
- 2 large courgettes - coarsely grated
- Lemon juice and lemon rind - approx 1 small lemon
- 1/2 a dried red chilli chopped finely, seeds removed
- Fresh thyme stripped and finely chopped - good pinch
- Fresh mint, finely shredded - 1 tbsp
- Freshly ground black pepper
- 1 clove of garlic - crushed
- Put your spaghetti, in boiling salted water and cook for the length of time stated on the pack.
- Whilst the spaghetti cooks, heat your olive oil in a frying pan and gently fry the garlic and chilli for about 1 minute.
- Add the grated courgette to the pan and cook for 2 minutes.
- Remove from heat until the spaghetti is cooked.
- Once the spaghetti is cooked, drain quickly, toss in the pan with the lemon juice, rind, herbs and goats cheese, if a little dry add some of the pasta cooking water.
- Once thoroughly mixed serve with freshly ground black pepper.