Marinated Goat Cheese with Caramelized Fennel and Figs
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 12 h. 50 min.
Ready in
Calories:
430
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 430 cal. | (20 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 4.2 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 5 μg | (2 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 113 mg | (3 %) | ||
| Calcium | 698 mg | (70 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 18.7 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 72 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 100 grams dried Figs
- 1 shallot
- 2 Tbsps lemon juice
- 6 Tbsps olive oil
- 1 small, dried chili pepper
- salt
- peppers
- 8 Goat cheese (about 40 g)
- 1 Tbsp fennel seeds
- 1 Tbsp sugar
Preparation steps
1.
Finely dice the dried figs. Crumble the dried chili. Peel and finely chop the shallot. Mix both in a bowl with the lemon juice, olive oil, crumbled chili, salt, and pepper.
2.
Place the goat cheese in a sealable container, and pour the marinade over it. Marinate overnight in the refrigerator.
3.
The day of serving, roast the fennel in a heavy, dry pan. Sprinkle with the sugar, and caramelize, stirring often. Transfer to a piece of parchment paper. Cool, and then break apart.
4.
Remove the cheese from the refrigerator, and let rest for 30 minutes at room temperature. Transfer to a small bowl, then garnish with the caramelized fennel brittle.
