Tag Archives: cheese

Eating our way around Georgia

 

We’ve just returned from a short trip to Georgia (the country located at the crossroads of Europe and Asia, not the American state), and apart from the beautiful snowy mountain vistas, one of the outstanding things about the holiday was the local food. The dishes were all freshly made and tasty, making good use of local ingredients, herbs and spices. I confess, I don’t have many good photos of Georgian food, because we were too busy stuffing our faces. But here’s what you can expect to find in Georgia when you’re looking for something to eat or drink: Continue reading

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Nakládaný hermelín (Cheese marinated in chilli and garlic oil)

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Hermelín is the Czech version of Camembert cheese, and can be eaten as is or marinated in oil (nakládaný), fried in breadcrumbs (smažený) or grilled (grilovaný). When he came across a pile of cheap Camemberts in Rewe, J was inspired to make the marinated version. That was one and a half weeks ago:  today we dined on delicious, spicy, herby cheese served with bread to mop up the flavoursome oil, and a glass of our favourite new drink from Spain, tinto de verrano. Here is how he made it (of course, he never measures anything, but it’s not really necessary with this):

Ingredients for an average sized jar:

Hermelin or Camembert cheese (he used three – take as many as you can stuff into your jar)

canola oil

1 onion, peeled and chopped into small pieces

about 8 garlic cloves, cut into quarters or pieces

chillies, chopped into pieces (the amount and type depends on how much heat you like)

bay leaves, peppercorns, allspice (pimento)

Method:

Cut the cheese into chunks and put into a clean jar. (For tips on sterilizing jars, see here). Add the onions, garlic, chilli and spices, then top up the jar with oil. Close the jar and leave to marinate for about 2 weeks (not more than 6 weeks). We put ours in the fridge, but apparently this is not necessary. Serve with nice big slices of crusty bread to mop up the oil.

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