A TASTE OF GARLIC
Here is a recipe where garlic is the main protagonist, the real hero of the dish. My signature Goat’s Cheese with Garlic, Stem Ginger and Orange is fabulous when spread on a freshly baked baguette or pain. You can make it with wild garlic when it is in season, and chives make a nice addition.
GOAT’S CHEESE WITH GARLIC, STEM GINGER AND ORANGE INGREDIENTS • 3tbsp olive oil • 1tbsp syrup from stem ginger • 1tbsp mixed peppercorns: pink, green,
black and white • 250g fresh chèvre goat’s cheese,
a log is best • 6 to 8 cloves garlic, peeled and finely diced • 1tbsp preserved stem ginger in syrup,
finely diced • Grated zest of an orange • 1tbsp fresh basil, finely chopped
METHOD 1. In a saucepan, combine the olive oil, ginger syrup and peppercorns, and heat gently until the peppercorns become aromatic, about two to five minutes. Allow to cool for ten to 15 minutes. 2. Cut the goat’s cheese into 1/2in slices if using a log; otherwise, dice into 1/2in cubes. Arrange them on an attractive serving plate. 3. In a small jug, combine the garlic, ginger and orange zest, and add the cooled oil and peppercorn mixture. Stir gently and pour the mixture over the goat’s cheese. Cover and allow to marinate for three to five hours in the fridge or a cool pantry. 4. Garnish with the basil and serve with fresh bread, crackers or oatcakes. It can also be used as a sandwich filling or served as a light meal with salad and watercress.
Karen Burns-booth is a recipe developer who runs a cookery school in south-west France (lavenderandlovage.com)