Karen Burns-Booth

“Auberge” Marinated Goats’ Cheese

France

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Preparation info

  • Difficulty

    Easy

  • Serves

    4 to 6

Appears in

Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

Lavender & Lovage

By Karen Burns-Booth

Published 2019

  • About

I had warnings from friends when they knew I was writing this book, that should I omit this recipe, then I would be in serious trouble. If ever I was to name a signature dish of mine, then this must surely be it. It’s a recipe I have been making for over 15 years and is one of my most popular request from friends and family. The recipe has the most amazing fresh ingredients in it: soft, fresh goats’ cheese in a tangy marinade of wild garlic when in season, candied stem ginger, orange zest, fresh herbs 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, but the original recipe as devised by me when I lived in SW France uses Bûche de chèvre, a soft goats’ cheese log, or the pre-sliced chèvre that you can find in French supermarkets. Use normal garlic when wild garlic is not in season.

(This is a recipe that was devised by me and originally published in Country Kitchen magazine to promote National Garlic Day in April 2009)

Ingredients

  • 250 g fresh, soft rindless goats’ cheese, a log is best
  • 3 tablespoons olive oil
  • 1 tablespoon syrup from stem ginger
  • 1 tablespoon mixed peppercorns, lightly crushed in a pestle and mortar
  • 4 cloves garlic, minced or 1 small bunch of wild garlic, chopped
  • 1 tablespoon preserved stem ginger in syrup, minced
  • 1 tablespoon fresh herbs, chopped – such as basil, parsley, thyme
  • Grated orange zest of 1 orange
  • Star anise (optional)

Method

  1. In a saucepan, combine the olive oil, ginger syrup and peppercorns. Heat over a gentle heat until the peppercorns become aromatic, about 2 to 5 minutes. Allow to cool for 10 to 15 minutes.
  2. Cut the goats’ cheese into 1.5cm (½”) slices if using a log; otherwise, dice the goat’s cheese into 1.5cm (½”) cubes. Arrange them on an attractive serving plate.
  3. In a small jug, combine the garlic, ginger, herbs and orange zest (and star anise if using) and then add the cooled oil and peppercorn mixture, gently stir and then pour the mixture over the goats’ cheese. Cover and allow to marinate for 3 to 5 hours in the fridge or a cool pantry.
  4. Garnish with fresh herbs and serve with crusty bread, crackers or oatcakes. Can also be used as a sandwich filling or served as a light meal with salad and watercress.

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