St. Tola Goats Cheese & Pepper Barbajuan Recipe


Facebook Twitter ShareAddThis
St. Tola Goats Cheese & Pepper Barbajuan Recipe
Do you like this recipe? Vote now!
Thank you for your rating!
Post already rated

For aubergine caviar
For marinated peppers
For Barbajuan mix
For Barbajuan dough
Info box
  • Recipe category Appetizer
  • Recipe yield 8

How to prepare aubergine caviar

Cut aubergine in half and score.

Place garlic and thyme inside and wrap in tinfoil.

Roast at 180°C for 1 hour.

Peel and chop the flesh, place in a pan cook out the moisture.

For 500g of aubergine add 100g confit garlic.

Remove from heat and season with salt, pepper and lemon juice to taste.

How to prepare Marinated Peppers

Half the peppers, remove seeds and stalks.

Season with salt and pepper, drizzle with olive oil.

Place sliced garlic and thyme inside the peppers on a baking tray cut side down.

Roast at 190°C until soft and tender.

Deglaze with vinegars and place in a bowl with cling film over.

Peel and return to the cooking liquor and marinade overnight.

How to prepare Barbajuan

Place flour in the mixer.

Mix all wet ingredients.

Turn on mixer and then add wet ingredients.

Mix into a dough and then wrap and rest for 1 hour.

Roll out pastry on a pasta machine until the thinnest setting.

Lay out the pastry and place 5 x 15g balls of filling in the centre.

Paint with egg wash and seal like a ravioli ensuring there is no air inside cut with a cutter.

Cook until crispy and golden at 200°C in a fryer.


Register or login to Leave a Comment.