Name: “Auberge” Marinated Goats’ Cheese
Yield: Serves 4 to 6
Cuisine: French
Ingredients: Grated orange zest of 1 orange; 1 tablespoon fresh herbs, chopped – such as basil, parsley, thyme; 4 cloves garlic, minced or 1 small bunch of wild garlic, chopped; 1 tablespoon mixed peppercorns, lightly crushed in a pestle and mortar; Star anise (optional); 1 tablespoon preserved stem ginger in syrup, minced; 1 tablespoon syrup from stem ginger; 250 g fresh, soft rindless goats’ cheese, a log is best; 3 tablespoons olive oil

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

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,