Roulade of Mirabelle plum and Barkham Blue cheese with plum wine, plum chips and Acacia honey
Hi all,
Here is an entry to this months They Go Really Well Together. Hosted by Trig over at Aidan Brooks: Trainee chef. Plum and blue cheese is the order of the day. The plums used are French and the cheese is an unpasturised blue cheese from Too Hoots farm in Wokingham made by a woman named Sandy Rose.
For this I wanted to make the cheese and plum the stars of the show. The plums are sliced thinly and the blue cheese blended with a little sour cream and rolled into a roulade. Underneath is a salad of plum and almond marinaded in plum wine. There are slices of plum carpaccio and dried plum crisps. The dish is finished with a touch of long pepper and Acacia honey.
For me, plums and red skin fruit in general go well with blue cheese. Although I felt after the first tasting that the two components needed a push in gelling together. A floral note is welcome from the long pepper and the honey tones down the strength of the blue cheese and glazes the plums to highlight their sweetness. A little micro celery adds a slight bitter note also which compliments the blue cheese.
Here's my version, it was fun. Thanks to Martin at blog.khymos.org and of course Trig for hosting.
Laters
All the criteria met and smack on the money, but then I expected nothing less from you. A very strong candidate for my competition prize, although you didn't really need to incorporate all five points of the flavour compass. I see you used a local Berkshire prize-winning cheese to go with your French plums! PS. Extra points for those who spell my name correctly.
ReplyDeleteThanks for the comment, sorry about your name spelling,it has been corrected.
ReplyDeletewow, that is just fine dining all about!! I wonder how you could slice plum such thin as these?? mandoline will help, do you think? what a superb entry for TGRWT!!
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