Goats cheese pâté with apricot relish

Neven Maguire's sweet and sour relish is the perfect accompaniment for the creamy saltiness of the peppered goats' cheese rolled in fresh herbs
By Neven Maguire
Goats cheese pâté with apricot relish
  • Rating:
  • Serves: 4-6
  • Cook Time: 40 minutes
  • Prep Time: 25 minutes plus soaking and chilling
  • Effort: easy


  • 2 leaves gelatine, or 1 sachet powdered gelatine
  • 150 ml cream
  • ' lemons, juice only
  • 450 g soft Irish goats' cheese
  • 1 tsp coarse ground black pepper
  • 1 tbsp snipped chives
  • 1 tbsp chopped flat-leaf parsley
  • 1 tbsp chopped basil

For the apricot relish

  • 1 tbsp olive oil
  • 2 onions, finely chopped
  • 175 g ready-to-eat dried apricots, finely chopped
  • 350 ml white wine
  • 1 tbsp white wine vinegar
  • 2 tbsp clear honey

To serve

  • pesto
  • warm crusty bread


1. For the pâté: if using gelatine leaves, place in a bowl of cold water to soak for 10 minutes to soften.

2. Pour the cream into a small pan and bring to a simmer, then sprinkle in the gelatine and stir in the lemon juice. If using gelatine leaves, drain and gently squeeze dry, then whisk into the cream mixture for 1 minute until the gelatine has fully dissolved. If using powdered gelatine simply whisk in a thin steady stream and continue to whisk for 1 minute until dissolved.

3. Meanwhile, break up the goat's cheese into a bowl and add the pepper and herbs. Stir in the cream and gelatine mixture until well combined. Lay out a sheet of foil and cover with a layer of cling film, then spread the goat's cheese mixture into the middle and shape into a log, twisting and rolling up the foil and cling film to secure. Chill for at least 4 hours or overnight.

4. For the apricot relish: heat the oil in a heavy-based pan and gently sauté the onions for 10 minutes until well softened but not coloured. Add the apricots, wine, vinegar, honey and salt and bring to the boil, stirring. Reduce the heat and simmer for about 30 minutes until all of the liquid has reduced and been almost completely absorbed. Transfer to a bowl and leave to cool completely.

5. To serve, remove the foil and cling film wrapper from the pate and cut into slices. Arrange three slices in the centre of each plate and drizzle a little pesto around if using. Surround with spoonfuls of the apricot relish. Serve at once with a separate basket of crusty bread.

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