{"id":989,"date":"2010-04-06T13:02:15","date_gmt":"2010-04-06T13:02:15","guid":{"rendered":"http:\/\/www.jamesramsden.com\/?p=989"},"modified":"2010-04-06T13:02:15","modified_gmt":"2010-04-06T13:02:15","slug":"recipe-tomato-and-goats-cheese-gratin","status":"publish","type":"post","link":"https:\/\/www.jamesramsden.com\/2010\/04\/06\/recipe-tomato-and-goats-cheese-gratin\/","title":{"rendered":"Recipe | Tomato and goat&#8217;s cheese gratin"},"content":{"rendered":"<p style=\"text-align:left;\"><a href=\"http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2010\/04\/photo.jpg\"><br \/>\n<\/a><a href=\"http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2010\/04\/photo.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-990\" title=\"Tomato and goat's cheese gratin\" src=\"http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2010\/04\/photo.jpg?w=300\" alt=\"\" width=\"300\" height=\"225\" srcset=\"http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2010\/04\/photo.jpg 800w, http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2010\/04\/photo-300x225.jpg 300w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>I&#8217;ve been wanting to try and recreate this dish for a while. My hazy recollection of doing it at cookery school tells me that it was darn near one of the best things I&#8217;d ever put in my mouth. My own attempt was only partially successful, the goat&#8217;s cheese not being punchy enough. You need a big, farmy goat &#8211; one that honks like an entire stenchy herd and crumbles when prodded.<\/p>\n<p style=\"text-align:center;\">***********<\/p>\n<p style=\"text-align:center;\"><span style=\"text-decoration:underline;\">Serves 1<\/span><\/p>\n<p style=\"text-align:center;\">1 shallot, peeled and finely chopped<\/p>\n<p style=\"text-align:center;\">A couple of tomatoes, roughly chopped<\/p>\n<p style=\"text-align:center;\">1 teaspoon red wine vinegar<\/p>\n<p style=\"text-align:center;\">Sprig of rosemary<\/p>\n<p style=\"text-align:center;\">30g goat&#8217;s cheese<\/p>\n<p style=\"text-align:center;\">Salt, pepper, sugar, olive oil<\/p>\n<p style=\"text-align:center;\">* * *<\/p>\n<p style=\"text-align:center;\">&#8211; Heat a little oil and gently fry the shallot until soft. Add the chopped tomatoes, vinegar and rosemary, and season with salt, pepper and sugar.<\/p>\n<p style=\"text-align:center;\">&#8211; Cover and simmer for 15 minutes, until the tomatoes are cooked and the liquid reduced. Preheat the grill to 220C.<\/p>\n<p style=\"text-align:center;\">&#8211; Put the tomatoes into a ramekin (removing the rosemary) and crumble the cheese on top. Season with a pinch of salt, a punch of pepper and a splash of olive oil, and pop under the grill for 10 minutes, until golden and bubbling.<\/p>\n<p style=\"text-align:center;\">&#8211; Serve with toast.<\/p>\n<p style=\"text-align:center;\">\n<div id=\"geo-post-989\" class=\"geo geo-post\" style=\"display: none\"><span class=\"latitude\">0<\/span><span class=\"longitude\">0<\/span><\/div>","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve been wanting to try and recreate this dish for a while. My hazy recollection of doing it at cookery school tells me that it was darn near one of the best things I&#8217;d ever put in my mouth. My own attempt was only partially successful, the goat&#8217;s cheese not being punchy enough. You need [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[8],"tags":[485,801],"class_list":["post-989","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-lunch","tag-tomato-and-goats-cheese-gratin"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1zdji-fX","_links":{"self":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/989","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/comments?post=989"}],"version-history":[{"count":0,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/989\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/media?parent=989"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/categories?post=989"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/tags?post=989"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}