Roquefort & fennel stacks with sherry syrup
Cooking Time
Serves
Preparation Time
Ingredients
This dish from Skye Gyngell works brilliantly accompanied by a glass of a Palo Cortado, Cream or Moscatel sherry.
“I love cheese paired with honey,” says Skye. “Especially sheep’s milk cheeses such as Pecorino or Manchego. Of course sherry works brilliantly with Manchego - this is a simple combination of 2 ideas that both work well. I have chosen a blue cheese here as an interesting alternative. The cool crunch of the fennel lends a clean, cooling contrast to the intensity of the 2 other flavours.
Use any blue cheese that you happen to prefer - from Roquerfort to the very strong Spanish blue cheeses such a Picon or Quesco Cabrales or others such as Stilton or Gorgonzola.”
200g blue cheese, sliced as finely as possible
1 fennel bulb (with the tough outer leaves removed and finely shaved)
120ml Fino sherry
2 tbsp honey
Instructions
Place the sherry and the honey into a small saucepan and place over a medium heat. Bring to a simmer, turn up the heat slightly and cook until a viscous syrup has formed. This will take approximately 3-4 minutes. Remove from the heat and allow to cool completely.
To assemble the dish, place the finely sliced cheese onto a plate, layering it alternatively with the shaved fennel. Spoon over the cooked sherry syrup and serve immediately.
- ‹ previous
- 19 of 64
- next ›
