Sarah at Brock Hall Farm near Ludlow rears and keeps a dairy-herd of goats and makes the most delicious, fresh-tasting cheeses. Brockette is her latest addition and I think it makes a creamy partner to this zingy rhubarb sauce.
Serves two as a shared dish for light starter with some crusty bread
1 whole Brockette
for the relish..........
3 cups diced rhubarb (rinsed)
¾ cup sugar
1 Seville orange, zested & juiced
quarter tsp chili flakes
1 tsp grated fresh ginger
1 small onion, minced
(extra liquid)
Place all relish ingredients in a medium saucepan. Slowly, bring to a boil, then reduce the heat and simmer, stirring every so often, for about 10 minutes or until mixture thickens. Add more juice/water as required. Cool and serve alongside the cheese
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