Bresaola and Goat's Cheese Roulades
Marsh Pig's bresaola gets a party makeover in these delicious canapes.
50g Marsh Pig bresaola
150g soft rindless goat's cheese
25g pistachio nuts (plus a few more to garnish)
Salt and freshly ground black pepper
Mash the goat's cheese in a bowl with a fork. Remove any strings from the celery and chop it finely. Chop the pistachio nuts and add to the bowl with the celery. Mix together and season with pleny of black pepper and salt to taste.
Put a teaspoonful of filling at the end of each slice of bresaola and roll tightly into a slim cigar shape.
Dip the chives into boiling water for a few seconds, drain on kitchen paper and tie two chives around each bresaola parcel. Plate up and serve.