George Calombaris: Warm manouri with strawberry glyko
“Manouri, a semi-soft sheep or goat’s milk cheese, is more commonly used in savoury dishes than in sweets. But I love warming it up slightly and serving it with a glyko.”
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Serves
4
Cooking Time
Prep time 10 mins, cook 20 mins (plus cooling)
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500 gm
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strawberries (about 2 punnets), trimmed and halved
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100 gm
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caster sugar
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75 ml
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apple juice
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1 tbsp
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sherry vinegar
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1
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cinnamon quill
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200 ml
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balsamic vinegar
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100 ml
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port
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400 gm piece
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manouri cheese, cut into four slices (see note)
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1
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Combine strawberries in a saucepan with sugar, apple juice, sherry vinegar and cinnamon, and stir over medium heat until sugar dissolves. Bring to the simmer, cook until strawberries are soft and liquid has reduced to a glaze (12-15 minutes), then cool to room temperature.
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2
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Meanwhile, combine balsamic vinegar and port in a saucepan and simmer over medium-high heat until reduced by two-thirds (8-10 minutes), then cool completely.
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3
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Preheat oven to 160C. Place manouri on a baking tray lined with baking paper and bake until just warm (4-5 minutes). Serve warm with strawberry glyko and balsamic glaze.
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Note Manouri is available from Greek delicatessens.
This recipe is from the March 2010 issue of Australian Gourmet Traveller.
RECIPE George Calombaris
PHOTOGRAPHY Sharyn Cairns
STYLING Emma Knowles