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

4 servings

100 g. Castello Traditional Danish Blue broken into coarse pieces

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.

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