Burwash Rose Cheese Salad with Pomegranate, Peach and Chilli

Burwash Rose cheese salad with pomegranate, peach and chilli 

As part of my #EatDrinkSussex series, focusing on Sussex food and drink, I visited La Cave a Fromage.  A beautiful cheese shop and tasting room in Hove, East Sussex.  I was invited to taste a selection of locally produced cheeses and choose a few so I could develop some recipes using this Sussex produce.  It was difficult to choose but eventually I decided on the Burwash Rose, Brighton Blue and Cornerstone.  This salad recipe highlights the Burwash Rose cheese.  My recipes featuring Brighton Blue and Cornerstone will follow on the blog soon.  

Burwash Rose cheese is a semi soft cheese inspired by traditional Trappist cheese making methods, and named after the village Burwash in East Sussex.  It is also the current winner of the ‘best British semi-soft cheese’ at the 2012 British Cheese Awards.  Burwash Rose is produced by The Traditional Cheese Dairy in Stonegate - using raw milk from a closed herd of British Frisian Cows on Lullings Farm in Cuckfield.  

Burwash Rose is washed in rose water for the first two weeks of its affinage (maturing process) which produces a wonderful floral quality on the rind.  When I discovered this I immediately thought of fresh, fruity combinations with a Middle Eastern influence. I did not want to lose the flavour of the cheese so was careful to choose ingredients that worked well and were complementary.  

The pomegranate and peach add a lovely contrast to the sticky, pungent Burwash Rose.  To highlight the fresh, clean taste of the salad I kept the dressing to a simple squeeze of lemon juice and glug of olive oil as I didn't want to distract from the cheese.  The fresh basil complements the fragrant Burwash Rose and the little flecks of red chilli give it a spicy bite which I think is lovely against the ripe, juicy fruit.  

This is a really simple salad to prepare - ready in a few minutes and full of vibrant flavours and textures.  Perfect for a Summer picnic or lunch.  Enjoy! 

I hope you give this recipe a go and let me know what you think.  Your comments are welcomed.  

Burwash Rose Cheese Salad with Pomegranate, Peach and Chilli 

recipe by: chip butties and noodle soup

preparation time:  5-10 minutes

serves 3-4 

ingredients:

225g Burwash Rose Cheese - sliced

seeds of 1 pomegranate 

3 ripe peaches - sliced into segments

150g leaves (I used baby spinach and wild rocket)

1 red onion - sliced

1 small bunch basil chopped

1 red chilli (de-seeded and finely chopped) 

1 lemon 

a few glugs extra virgin olive oil

salt and pepper 

method:

1. get a large bowl and add all the salad ingredients, add the lemon juice and olive oil, salt and pepper to taste then gently toss together
2. serve on a large platter with a good bread on the side.   

Burwash Rose Cheese was supplied by La Cave a Fromage

You can follow La Cave a Fromage on Twitter

#EatDrinkSussex highlights Sussex food and drink produce.  If you would like to feature on #EatDrinkSussex or have any suggestions please either leave a comment on the blog or contact me via Twitter and I will be in touch.   

I have entered this recipe into Javelin Warrior's Made with Love Mondays over at Cookin w/ Luv

I have also entered this recipe into 

 cooking with herbs hosted by Karen at Lavender and Lovage

I have also entered this recipe onto No Croutons Required hosted by Jacqueline at Tinned Tomatoes and Lisa from Lisa's Kitchen.  This month the topic is seasonal salads/soups.  

rhubarb, rose and vanilla jam

This rhubarb jam flavoured with rose and vanilla is a combination of some of my favourite flavours and produces a wonderfully fragrant, tangy and Summery jam.  It is inspired by my trying to live a more self-sufficient life and my plans for an imminent move to the country to rear goats (amongst other activities!) I have long been a maker of chutneys and pickles however jam making has somehow not become a part of my foodie repertoire.  Like my largely unpractised/covert pastry skills it is something I have avoided doing - blaming my lack of  high tech jam making kit, thermometers and special tongs.  However after making this jam things will change - the wrinkly jam/frozen saucer trick worked a treat and a jam not too runny or solid was produced.   Give it a go - what's the worst that could happen - except maybe a burnt, unusable mass of hot sticky rhubarb and a saucepan you have to throw away?

However you are more likely to produce a delicious, fragrant jam to hush those negative voices that ever doubted you and you will wonder why you had never tried jam making before - well that's the effect it had on me anyway!  So go on -  feel the jam making fear and do it anyway! I hope you enjoy and let me know how you get on...

recipe author:  chip butties and noodle soup 

makes enough for 4 450g jars
preparation time:  10 minutes
cooking time:  20-25 minutes

ingredients:

1kg rhubarb* (washed well and chopped into 2-3cm pieces)
1kg jam sugar (with added pectin)
juice and zest of 1 lemon
5-6 tbs rose water (or to taste)
1 vanilla pod (split in half lengthways)

*remember to discard any of the rhubarb leaves as these are poisonous and should not be cooked/eaten.

method:

1. put a couple of saucers in the freezer ready for later when you need to test the jam setting point.  
2. in a large pan (or preserving pan) add the rhubarb, sugar, lemon juice and zest, vanilla pod and rosewater.
3. heat gently and stir until the sugar is dissolved.
4. turn up the heat and boil for about 10 minutes until the fruit is soft - skim off any skum that rises to the surface.  
5. to test for the jam setting point remove a cold plate from the freezer and spoon a small amount of jam onto it - leave for 30 seconds then push your finger through the jam.  If the surface of the jam 'wrinkles' it is ready - if not keep the jam on the heat and test at 2-3 minutes intervals.  You can also use a jam thermometer if you have such equipment - the setting point is 105C.  
6. when the jam is ready carefully remove the vanilla pod and pour into warmed, sterilised jars and seal.
7. store in a cool, dark place for up to 6 months and in the fridge after opening.     
8. serve with tiny (as pictured) or normal size toast is also good.  

I have also entered this recipe into Javelin Warrior's Made with Love Mondays over at Cookin w/ Luv

rose harissa chilli sauce

Rose harissa chilli sauce - a real 'knock your socks off' chilli sauce with plenty of flavour - influenced by the traditional North African harissa sauce.  Great for marinades, as a dipping sauce or just serving as a condiment with your food.  My rose harissa chilli sauce is inspired by the brilliant Salt Sugar Smoke by Diana Henry and an adaption of her recipe for harissa.  I highly recommend you get yourself a copy - an inspiring and eclectic read about preserving.  Delicious!

Harissa has many uses in North African cooking and is also popular in countries where these populations have immigrated, for example in the UK and France. It is often seen served to accompany stews and cous cous dishes or as a marinade for meat. However as well as using harissa in the more traditional way it is also great on burgers or even a fried egg! 

My harissa recipe includes the addition of rose petal jam that I have had in my cupboard for ages picked up on a trip to France.  However you could easily substitute this with rose flower water - another North African staple ingredient.  The resulting sauce has a big chilli kick but also a really full and complex mix of flavours - citrussy, garlicky and floral all at the same time.  I hope you enjoy it.

My recipe for rose harissa lamb with roast vegetable salad will follow shortly........

ingredients:

3 tsp coriander seeds
3 tsp caraway seeds
3 tsp cumin seeds
6 fresh chillies (I leave the seeds in, but you can take them out if you want)
3 tsp dried chilli flakes
10 garlic cloves
juice and zest of 1 lemon
small bunch of fresh coriander
2 tbs rose petal jam or rose flower water
100ml oil  (plus more for storing)
100ml water
salt to taste

method:

• add the coriander, caraway and cumin seeds to a dry pan and toast for about 3-4 minutes to release the flavour - do not take your eye off this as you need to be careful not to burn the spices.  When this is done blitz in a spice mill or pestle and mortar. 
• next add all the other ingredients to a food processor and blend until smooth.   At this stage you can omit the water for a thicker paste but I am going for a thick, pouring consistency. 

• pour the blended sauce into a sterilised jar and top with a layer of oil to help preservation. Store in the fridge -  I would use this within 3 weeks - but it will definitely be gone before then!  You can of course make a smaller batch of this recipe to start off with to see how you get on.

http://www.punkdomestics.com/content/rose-harissa-chilli-sauce

I am also entering this recipe onto: Four Seasons Food hosted by Delicieux and Chezfoti to go with their BBQ and BBQ sides theme.