Grilled goat cheese with Fertőhomok green walnut and strewed fruits
The secret of green walnuts ... In Fertőhomok, the Márk family started processing green walnuts based on a unique recipe.
They specialize in green stewed preserved walnuts or compote (with orange or rum flavouring) and green walnut jam (with lemon, orange, and rum flavouring), which is made from the fruit of their own walnut plantation. Erzsi Márk Attiláné told us how her famous green walnut jam is made: "At the beginning of June, you should collect the green walnut when it is fresh, tender, and not too hard yet. After washing, the harvested fruit must be pricked or cut into half. Place the walnuts in a bottle and add some water until it is completely covered. The water should be replaced regularly every day for three weeks. After pre-soaking, the fruit must be brought to a boil three times in clean water – let it rest for 24 hours after each boiling, then start boiling again replacing the water. In the fourth step, the nuts must be heat-treated in sugar syrup, which can be flavoured with cinnamon and cloves at the end.
Grilled goat cheese with Fertőhomok green walnut and strewed fruits
Ingredients: 400gr harder unflavoured goat cheese, salt, pepper, olive oil, green walnut compote, green walnut jam
Preparation: Cut the cheese into four finger-thick slices, sprinkle with a little olive oil, add salt and pepper, and then brown them on a grill or in a pan. Divide the green walnut compote into four parts, mix them with the green walnut jam and serve with the grilled goat cheese. (The Flavours of the Alpokalja-Fertő Region recipe book)