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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 19th August 2009

A feast of Cornish Yarg cheese

Camargue sausage concoction
I chose some lovely locally made herby sausages so make sure you get good ones from a good butcher, farmers’ market or top of the range supermarket as it will make all the difference.
As for the red Camargue rice, I keep some in the cupboard for exactly this kind of thing. It is unusual, has a great flavour and is impressive.
Cornish Yarg is a very popular cheese and is wrapped in either stinging nettles or garlic leaves. I used the garlic leaved one as I think it has a better flavour and creamier texture.
Yarg sounds like a Cornish name but in fact it is the name of the cheese makers spelt backwards. Clever Gray family!

Ingredients
Serves 4
250g red Camargue rice
4-6 large sausages
1 tbsp olive oil
1 onion, peeled and chopped
1 clove garlic, peeled and crushed
Salt and freshly ground black pepper
2 large tomatoes, cut up quite small
200g Cornish Yarg cheese, cut into small cubes
Handful of freshly parsley, finely chopped.

Method
Put the rice into a saucepan and cover well with water. Bring to the boil, add some salt and then reduce the heat and simmer for about 30 minutes or until the rice is cooked. Drain.
Meanwhile, put the sausages into a large frying pan with the olive oil, onion and garlic.
Fry gently for about 10 minutes, turning the sausages regularly to brown them on all sides.
The onion will just cook round the sausages.
When cooked, remove and cut up into about six to eight slices depending on their size.
Add the rice to the frying pan and return the cut sausages and then add the freshly ground black pepper, tomatoes, cheese and the parsley.
Put over a medium heat and stir well until warmed through and the cheese just starting to melt. Put into dish and serve warm.

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