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trait (iou) and Marinated goats' cheese in vine leaf parcels (recipes)


trait (iou)



trait noun. L15.
[French from Latin tractus drawing, draught: see TRACT noun3. Cf. TRET.]
Arrows; missiles of any kind. rare. Only in L15.
= TRACT noun3 1b. rare. Only in M16.
A stroke of the pen or pencil; a short line; a touch in a picture. Also (rare), a stripe. M16.
fig.: B. F. Westcott The picture which he draws can be completed by traits taken from the Other Evangelists.
b. A line, passage, or piece of Writing. rare. L16-M18.
a. A stroke of skill or cunning. Chiefly in double trait, a stroke of double dealing. Only in E17.
b. An instance or expression of wit, sarcasm, etc. arch. E18.
Horace Walpole In Voltaire's letters are some bitter traits on the King of Prussia.
A characteristic feature of mind or character; a distinguishing quality, esp. of a person, culture, or social group. Also, a distinctive feature characterizing a thing. M18.
M. Meyer Several of these early traitswithdrawnness, social formality..he was to retain until his death. Profession There is no essential trait or quality..that marks the 'literariness' of a text.
b. A touch or trace of a quality. Now rare. E19.
A distinctive facial configuration or feature. L18.
Shelley Her face is..altered. The traits have become more delicate.

Marinated goats' cheese in vine leaf parcels (recipes)








Serves 4



Preparation time

less than 30 mins



Cooking time

less than 10 mins

















Ingredients



8 large or 16 smaller vine leaves4 x 100g/4oz individual goats' cheeses4tbsp olive oil2 red finger chillies, seeded and finely chopped2tsp chopped fresh oregano12 fresh basil leaves, finely shredded1 garlic clove, finely chopped½ tsp black peppercorns, coarsley crushed8 small fresh bay leavescoarse sea saltBruchette-style bread to servecocktail stick soaked in cold water for 30 minutes



Method



1. If you are using fresh vine leaves, remove the tough part of the stem, drop them into a pan of lightly salted water and cook for about 4 minutes. Drain and refresh under cold water. If you are using preserved vine leaves, soak them in hot water, rinse in cold water and drain.2. Cut the goats' cheeses in half horizontally into 2 smaller discs.3. Mix the olive oil with the chopped chilli, oregano, basil, garlic, crushed pepper and a little sea salt4. Place a vine leaf on a plate (overlap if they' re quite small) put a bay leaf and a little of the marinade into the centre.5. Place a disc of goats' cheese on top, rind-side down, and then spoon over a bit more of the mariande, making sure that lots of the bits are covering the cut face of the cheese. Fold over the sides of the leaf and secure with one or more cocktail sticks. Repeat 3 more times.6. Place the parcels in a shallow dish, pour over any oil left on the plate and set aside for 1 hour.7. Brush the outside of the vine leaf parcels with a little more olive oil if necessary and barbecue over medium-hot coals for about 2½ minutes on each side.8. Lift the parcels on to plates, remove the cocktail sticks and fold back the leaves. Serve with some Bruchetta bread.