Maggie’s autumn harvest

This month Maggie celebrates the change of season with simple dishes showcasing figs, pomegranate, grapes and walnuts.

“There’s just enough cream in the sauce to make it truly luscious and a tad old-fashioned, which I love.” -maggie Pan-fried goat’s cheese with walnuts, pomegranate & mint SERVES 4 PREP & COOK TIME 30 MINUTES (+ STANDING TIME) 8 preserved vine leaves 1 tablespoon verjuice 500g goat’s cheese ¼ cup (60ml) extra virgin olive oil 1/3 cup (35g) walnuts, roasted, skinned and chopped ½ fresh pomegranate, arils removed 2 tablespoons fresh mint leaves, torn 1 Place vine leaves in a bowl of water and leave for a half an hour to rinse salt. Discard water, dry and then drizzle with verjuice. 2 Divide the goat’s cheese into 8 portions. If vine leaves are large cut in half, wrap the goat’s cheese in the vine leaves, trim any excess leaf.…

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The Australian Women's Weekly (Digital) - 1 Issue, April 2022

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