John Myers
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Romadur Cheese Marinated Sour and Hot
The perfect romadur cheese marinated sour and hot recipe with a picture and simple step-by-step instructions.
marinade
- 1 Pc. Red onions, cut into strips
- 3 Pc. Spring onions, in oblique slices
- 1 Pc. Pointed peppers, red, in narrow rings
- 4 Pc. Gherkins alternatively pickled cucumbers
- Salt and pepper from the mill, some chilli flakes
- 4 tbsp White balsamic vinegar or apple cider vinegar
- 2 tbsp Extra virgin olive oil
- 3 tsp Mustard extra hot
- 0,5 tsp Ground turmeric spice
- 1 tsp Red chilli flakes
- 2 tsp Chive rolls
- 0,5 tsp Sweet paprika
Marinade, dressing
- Put the balsamic vinegar, oil, mustard, turmeric, chives and 1/2 teaspoon chilli flakes in a container, add a little water and mix. The consistency should be slightly creamy
- Cut the Romadur into slices and serve in the deep plate. Spread the gherkin slices, bell pepper and onion on the cheese. Pour the marinade over everything. When there is time, let it steep for about 1 hour. Take out of the fridge about 10 minutes before serving and sprinkle with some chilli flakes, as well as salt and pepper
- As a snack with bread or pretzel, or as a solo dish (then 2 Romadur 200 grams each).
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