Janet Pitman’s Mediterranean Melin-y-Coed

Chef : Janet Pitman : Tan Y Foel Rare Recipe from Janet Pitman, Tan Y Foel, Snowdonia

Janet Pitman describes herself as entirely self-taught, but her skills are obviously natural, as she has retained three AA rosettes for the quality of her cuisine for the past 15 years, and is a member of the Master Chefs of Great Britain. Tan Y Foel also features in The Good Food Guide.

Janet Pitman’s Mediterranean Melin-y-Coed

Recipe : Janet Pitman's Mediterranean Melin-y-Coed : Tan Y Foel

INGREDIENTS

4 small Melin-y-Coed goats cheese with chives, thinly sliced into rounds (5 slices per round)
6 tbsp olive oil
1 large clove garlic crushed
20 black olives, finely chopped
1 tbsp white wine vinegar
1 tbsp finely chopped parsley or chives
50g anchovy fillets (25g diced)
6 firm tomatoes, seeded and finely diced
Fresh ground black pepper

METHOD

Mix together the olive oil, garlic, olives, white wine vinegar, parsley or chives, diced anchovy and half of diced tomatoes, season with pepper.
Reassemble the cheeses on an 8” (20cm) plate. Put the first layer of Melin-y-Coed into the centre of the plate, top with the olive and tomato mix and layer alternately, finishing with a slice of Melin-y-Coed.
Sprinkle the remaining diced tomato around the plates, drizzle the remaining oil mix over the tomato with the remaining anchovy fillets across the top of the last slice.
Serve with warm malted bread.