Castello Traditional Danish Blue with chorizo, pear and chili-lime syrup

4 servings

Lime / chili syrup:

  • Finely grated zest of 1 lime
  • 1/2 dl. Freshly squeezed lime juice
  • 1 dl. Sugar
  • 1 dl. Water
  • 1 tsp. Finely chopped green chili

 

  • 200 g. chorizo sausage cut into slices
  • A little oil
  • Ground pepper
  • 1 pear cut into thin wedges

Garnish: fresh tarragon and green chili

Castello Traditional Danish Blue with chorizo, pear and chili-lime syrup

Preparation

Mix the lime zest, juice, sugar, water and chili together and bring them to a boil in a saucepan. Cook over medium heat for about 5 min. or until there is approximately 1 dl. of syrup left. Sift the syrup in a bowl and set it in the fridge for about ½ hour. Toast the chorizo sausage in a hot pan with a little oil until lightly crispy, grinding pepper over. Arrange the warm sausage slices on plates with fresh pear and chili / lime syrup. Sprinkle with cheese and fresh tarragon and a little green chili on top. Serve.

Tip: you can serve it with wholemeal bread, grissini sticks or small sweet pancakes.