~ Herbs on Saturday ~
Marinated English Goat’s Cheese
with Wild Garlic, Stem Ginger and Herbs
I have to apologise, I have let Herbs on Saturday lapse this last month…..I have just been so busy and I never got around to making the linky for the Blog Hop…….however, I am starting the Herbs on Saturday Club back up for MAY, so pop back next weekend, and there will be a linky for you to add your lovely herb recipes – a GREAT way if sharing, and I WILL post a round up at the end of the month too, as well as a dedicated page at the top of my my blog. However, I DO have a LOVELY herb recipe to share with you this Saturday……a recipe that is SO simple to make and yet always pleases……and although I do make this with French goat’s cheese when in France, I LOVE English goat’s cheese, and this recipe really enhances our lovely local cheeses in the UK.
This recipe is NOT just herbal, it is gingery too; I LOVE stem ginger and the best around, in my humble opinion, is Opies. I use it throughout the year for puddings, desserts, biscuits, scones, shortbread, cakes and especially in this “signature” dish of Marinated English Goat’s Cheese with Wild Garlic, Stem Ginger and Herbs - I don’t know how many times I have been asked for this recipe and it is always a huge hit at buffets, lunches, parties and all types of gatherings. This is a recipe that was devised by me and published in Country Kitchen magazine to promote National Garlic Day in April 2009; it is not just the use of garlic that makes this cheese dish so amazing, but also the addition of stem ginger, an unlikely partner with goat’s cheese but trust me it works like a dream.
This recipe has the most amazing fresh ingredients in it; soft, fresh goat’s cheese in a tangy marinade of wild garlic, ginger, orange and mixed peppercorns, this really is a terrific dinner party appetiser. I Like to make mine with a local goat’s cheese from the Shepherd’s Purse in Whitby, North Yorkshire. There are so many wonderful British dairies that produce Goats’ cheeses now – so, do try to source your cheese locally. This recipe never fails to please, and I often make up a batch for a light lunch, served with fresh salad and crusty granary bread. You can make this with garlic cloves or wild garlic when it is in season, chives are also a nice addition. But, don’t listen to me rattling on, do try this, and remember that is makes a great lunch box snack or sandwich filling too, especially when between two tranches of crusty artisan bread such as ciabatta or baguette, or maybe some doorstep slices of English cottage loaf……
…..so, here is my “signature dish” recipe below – just one tip though, this recipe uses the SOFT goat’s cheese, and not the goat’s cheese with a rind……it doesn’t work as well in this recipe, as the marinade needs to permeate the cheese! Bye for now, I will be back tomorrow with a LOVELY Sunday lunch menu…..and some more recipes! Have a great weekend…….Karen.
I like to serve this recipe as part of a Tapas style meal, with tomatoes, olives and bread, how would you serve this recipe?
What is your favourite goat’s cheese recipe?