Cheeseboard with Cherry and Chorizo Jam
For the jam
- 200g chorizo, roughly chopped
- 2 large red onions, finely diced
- 90g demerara sugar
- 55ml red wine vinegar
- 40ml maple syrup
- 240g cherries, pitted and roughly chopped, plus extra for the board
For the cheeseboard
- 100g strawberries
- 90g blueberries
- 90g cherries
- 125g Camembert
- 60g chevin balls, skewered with toothpicks
- 80g Gorgonzola
- 110g cheese straws
- 70g cheese crackers
- 90g flaxseed and poppyseed crackers
- 80g standard crackers
In a large frying pan over medium heat, fry the chorizo without oil for approximately 10 minutes until golden brown. Remove using a slotted spoon and set aside in a small bowl.
Add the onion to the same pan and sauté in the oil rendered when cooking the chorizo for 10 minutes until soft and translucent. Add the sugar, vinegar, maple syrup and chopped cherries, and cook over low heat for 40 minutes, stirring occasionally until thick and syrupy. Remove from the heat once thickened, and allow to cool to room temperature before serving.
Slice the cheeseboard ingredients and arrange attractively. Decant the jam into a bowl and serve with the cheeseboard.