These utterly irresistible baked goats cheese cigars with honey & thyme come from Rachel Khoo and will impress in every single way. Salty and crunch pockets
This absolutely stunning recipe comes from Rachel Khoo’s Kitchen Notebook: Cosmopolitan Cook – her brand new and original TV series which starts on the 24th of June on BBC Lifestyle channel. Rachel travels to a few interesting cosmopolitan destinations in seek of culinary inspiration. As a big fan of armchair travel TV mingled with food, I cant wait to see what she comes up with when visiting places like Istanbul, Stockholm and the Amalfi Coast.
While I was at the launch I was privileged to meet Rachel and ask her a few questions along with other media. She is exactly like she is on TV. Down to earth and highly approachable. I was so interested to hear about her background and how she landed up with her own TV shows and cookbooks. It turns out she has worked really hard. Studied art and design, and then went on to work as a PR in the fashion industry before heading down a culinary path. I was super impressed to hear that she is very hands-on in the production of her books and shows. She really brings a very fresh and quirky feel to her work.
You can follow Rachel along with all her creative and culinary endeavours on her stunning website RachelKhoo.com
I am smitten with this recipe. Phyllo pastry, goats cheese and thyme are among my favourite ingredients. I loved these with an extra drizzle of honey at the end. Don’t be shy about it. Rachel serves them with a winter salad which sounds lovely and it is included with her recipe.
Recipe – Rachel Khoo – Cosmopolitan Cook
Baked goats cheese cigars with honey and thyme
- 1- 2 rectangular filo at sheets depending on the size of your sheets
- Leaves from 8 sprigs of fresh thyme
- 60 g butter melted
- 125 g soft goat’s cheese
- 4 tsp honey lavender if possible
For the salad:
- ½ firm Galia melon
- 1 small cucumber or half a large cucumber
- 6 radishes trimmed
For the dressing:
- 1 tbsp extra virgin olive oil
- 1/2 tbsp red wine vinegar
- sea salt and black pepper to taste
- Preheat the oven to 180°C
- Unroll a sheet of filo horizontally on the work surface.
- Cut the filo sheet in half lengthways, and in half crossways to make 4 rectangles measuring approximately 15 x 20 cm. Repeat. Lay them all out on the work surface.
- Brush the rectangles generously with butter, ensuring that about 1 tbsp is saved to brush the tops.
- Sprinkle some thyme leaves along the long length of each pastry rectangle and fold it in about 2cm to encase it. Crumble a line of goat’s cheese in a line along the opposite short side of the pastry. Drizzle the honey just inside the goat’s cheese of each pastry. Starting at the goats cheese end, roll the pastry once over the goats cheese and carry on rolling all way to the thyme, sealing the join.
- Roll the pastry over the goat’s cheese and all the way down to the thyme.
- Repeat the process to make 4 cigars.
- Place on a baking tray lined with baking paper and brush once more with the remaining butter. Bake for 15-20 minutes or until golden and crisp
- In the meantime, make the salad by using a mandolin or flat y-shaped vegetable peeler to julienne the cucumber (I usually scoop and discard the seeds out too) and the melon flesh. Slice the radishes thinly into rounds, place them all in a bowl (don’t season til later or it becomes wet). You can just slice the radishes into rounds. Season.
- Once the goat’s cheese cigars bundles are cooked, toss your salad with the dressing and a season lightly and place on the centre of your plate. Serve the cigar perched on top.
- Get ahead
- This dish is best made just before serving.
Cayenne pepper, smoked paprika, ground cumin and sprinkle of chilli flakes. Basil. You can also try a spoonful of your favourite chutney or caramelised onions in place of the honey.
I look forward to connecting with you again in the future.