Monday, August 28, 2006
Grilled Chèvre Sauce
This is a brilliant little sauce, that's goes perfectly with lamb or grilled veggies. If you don't have the barbecue handy, you can use the oven instead - and try it with roasted root veggies if you're going to heat up your oven, it's fantastic.
For variation, try it with different herbs. Thyme would be very yummy, too.
Barbecued Chèvre Sauce
150-200 g chèvre cheese
2-3 garlic cloves
1 tbsp runny honey
100 ml thick greek or turkish yogurt
2-3 tbsp olive oil
fresh rosemary, about 1/2 tbsp, very finely chopped.
Crumble the cheese onto a sheet of aluminium foil. Mince the garlic, and sprinkle over the cheese. Drizzle with honey. Fold the foil up into a very tight package, and bake on a hot barbecue (or in an oven) for 5-10 minutes so that the cheese melts.
Transfer the cheese mixture to a bowl, and add yogurt and olive oil. Blend with a handheld blender (or an electric beater) until well combined. Season with salt, pepper and fresh rosemary.