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

Ingredients for 4 servings

Chili Lime Syrup
1 lime, zest finely grated
50 mL freshly squeezed lime juice
100 mL granulated sugar
100 mL water
1 finely chopped green chili

100 g Castello® Traditional Danish Blue broken into
coarse pieces
200 g fresh chorizo cut into slices
olive oil for drizzling
ground pepper to taste
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 60 mL (1/4 cup) of syrup left. Strain the syrup into a bowl and set it in the fridge for about 1 hour. Toast the chorizo sausage in a hot pan with a little oil until lightly crispy, grinding pepper over top. Arrange the warm sausage slices on plates with fresh pear and chili lime syrup.
Sprinkle with cheese, fresh tarragon and a little green chili on top.

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