My Festive 'Pom-Bombe'
Everyone knows that nothing adds more sparkle to a feast than pomegranate seeds, liberally scattered over salads, roasts and so many dishes and desserts, it no longer feels like Christmas without them. This cheese filled, gem-studded beauty is the perfect centrepiece for a cheeseboard or finger food buffet… oh hell, grab a bottle of fizz, put on your best onesie and split this with a friend, who am I to judge you? The centre is made of soft goats cheese with chives, sumac, orange zest and a little pul biber (mild) chilli flakes; add some crackers or my favourite Peter’s Yard crispbreads and you’re entirely good to go.
350g soft goats cheese (and yes Chevre will also work, if you wish)
200g pomegranate seeds
50g pistachio slivers or 75g roughly chopped pistachios
2 heaped teaspoons of sumac
15g chives, sniped or thinly sliced
Zest of an unwaxed orange
1-2 teaspoons of Pul biber / Aleppo pepper
Generous mill of freshly ground black pepper
Excluding the pomegranate seeds and pistachios, mix the remaining ingredients together in a mixing bowl until evenly combined. Tear off a large sheet of cling film and using a spatula, scrape the cheese mixture out of the bowl and into the centre of the cling film, forming it as best you can into a ball shape. Then gather the four corners of the cling film together and pinch the cling film just above the top of the ball and form a ball shape as best you can. Refrigerate the ball for 30 minutes or even better, freeze it for about 10 minutes.
Remove the ball from the fridge/freezer and begin studding the ball with pomegranate seeds. Use a fish slice to transfer the ball onto your desired serving plate (which you can also use to refrigerate it, until needed) and scatter pistachios on top and around the base, studding the ball with a few pieces wherever you can. You can make this from the night before and cover loosely with a little cling film. Refrigerate before serving and serve with crispbreads, crackers, mini toasts and even chicory leaves, if desired.