A TASTE OF GAR­LIC

France - - Bon Appétit -

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)

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