Goat cheese on pineapple

• 1-2 goat cheese rolls
• 40 g smoking chips apple or
Pear wood
• Liquid honey
• Rosemary for garnishing

For the pineapple
(Note: Ingredients are enough for double the amount/8 servings):
• 1 fresh pineapple
• 7 vanilla pods
• 100g sugar
• 220 ml water
• ½ banana, with the
Fork crushed
• 6 slices of ginger
• 1 tbsp rum

For the walnut brittle:
• 40 g walnuts
• 100g sugar

To smoke the goat cheese, soak the smoking chips in water for at least 30 minutes.

Cut the goat cheese roll into slices about 0.5 to 1 cm thick. To grill or smoke, prepare the grill for indirect grilling at 110 ° to 120 °C. Remove the smoking chips from the water, let them drain briefly and spread them over the embers. If you are using the smoking chips on a gas grill, put the chips in a suitable smoking box and place them over the burner. Close the lid of the grill and as soon as smoke develops, smoke the cheese for about 10-12 minutes. Important: The grill temperature should never be more than 140 °C, otherwise the cheese will leak.

Peel the pineapple, remove the stalk and halve the fruit. Caramelize the sugar in a pan until golden brown and deglaze with water. Add the pulp of 2 vanilla pods, banana, ginger and rum. Cut the remaining 5 vanilla pods into thirds and stick them in the pineapple halves. Place the pineapple in a heat-resistant bowl and pour the liquid over it. Place the bowl in the grill at 180 °C for around 30 minutes over direct heat. Brush the pineapple halves with the liquid from the bowl every now and then. After 30 minutes, remove the pineapple from the grill and cut into thin slices.

For the brittle, roughly chop the walnuts with a kitchen knife and lightly roast them in a hot stainless steel pan. Add the sugar and wait until it begins to melt. Stir everything well until the sugar turns brown. Remove the mixture from the pan and spread it on baking paper. Once everything has cooled down, roughly chop it again.

FIRE&FOOD Issue 2-2017