Buffalomi with plums, honey and pistachios
This recipe features in the August/September edition of Hampshire Life magazine with wine matches from The knackered Mother’s Wine Club.
When a top Hampshire producer annouces a new cheese, I get the same feeling of ancipation that most people get when their favourite band brings out a new single. The latest release from Laverstoke Park is their take on haloumi, made with milk from their organic buffalo herd. My genre-traversing recipe sits somewhere between a dessert and a cheese course, being both sweet and savoury at the same time, but it also works really well alongside other mediterranean-inspired grazing dishes. I’ve given instructions for oven and hob, but you could cook both the plums and the buffalomi on the barbecue if you prefer.
Buffalomi with plums, honey and pistachios
Serves 4 people
- 12 plums, halved and stoned
- 3 sprigs thyme
- 1 tbsp runny honey, plus extra to serve
- 2 x 200 g packets Buffalomi
- 1 tbsp rapeseed oil
- 1 handful salted pistachios, shelled and chopped
- Preheat the oven to 220°C (200 fan) / gas 7.
- Arrange the plums, cut side up in a roasting tin. Sprinkle over the thyme leaves and drizzle with honey, then roast for 20 minutes, turning halfway through.
- Cut the Buffalomi into 1 cm thick slices. Heat the oil in a large frying pan until smoking hot, then sear the cheese for 1 minute on each side or until nicely browned.
- Arrange the Buffalomi and plums on a warm serving plate. Drizzle with honey and sprinkle with pistachios, then serve immediately.
Featured Hampshire producers:
Laverstoke Park – Buffalomi – Overton, 01256 772800
Durleighmarsh Farm Shop – pick-your-own plums – Petersfield, 01730 821626
Ashworth Honey – honey – Fareham, 07766 525963
