Orzo pasta with goat’s cheese and gremolata


This is actually my first encounter with orzo, the rice-shaped pasta, but definitely not the last. I like the texture and flavours of the creamy goat’s cheese contrasting the zesty punchy gremolata is fantastic. Recipe courtesy of Swedish food blog Matrepubliken.

I only made one change to the recipe, and that was to swap chèvre for softer goat’s cheese as I am not a fan of the rind on the chèvre.


Orzo with goat’s cheese and gremolata, serves 4

2 finely chopped shallots

800 ml chicken or vegetable stock 

400 ml orzo pasta

100 g chèvre or soft goat’s cheese, in chunks

salt and pepper


1 bunch parsley, finely chopped 

100 ml olive oil 

2 tbsp grated lemon zest

2 garlic cloves, pressed 

salt and pepper

Mix the ingredients for the gremolata and set aside. Fry the shallots in 1 tbsp butter without browning. Add the orzo and half the stock. Cook on low heat while stirring continuously (like when making risotto). Add more stock bit by bit. Once cooked add some butter, salt and pepper. Stir in the goat’s cheese. Plate and serve with a dollop of gremolata.  

Lunch at Green Man & French Horn, West End

Pork rillette with cornichos. 

I really enjoy working in the West End, because of all the nice restaurants around there. One favourite is definitely Terroirs, and recently they have opened a sister restaurant just around the corner from Terroirs, so of course I had to go and check it out one lunch time.

Girolles and artichokes with egg yolk. Simple yet genius! 

Green Man & French Horn feels similar to Terroirs, but feels more like a restaurant than a wine bar. The interior is rustic with mismatched wooden tables which contributes to the relaxed atmosphere.

Just like at Terroirs you can decide for yourself if you want a full three-course meal, nibbles or just one main dish. Always a sucker for nibbles Caroline and I ordered a few dishes each. It was all really good, but we so over-ordered. Just the velvety corn soup we had to start would have been enough for lunch, but we did our best with the other dishes too.

Sardines with gremolata – amazingly good. 

Langoustines with lemon, something utterly Swedish that I have hardly seen on a British menu. Really good! 

Despite good efforts we were not even remotely close to finish all the food, so we actually asked for a doggy bag. One shall never waste good food!

Green Man & French Horn
54 St. Martins Lane
London WC2N 4EA 
0207 836 2645