Tag Archives: chutney

No more boring cheese on toast at www.thesideplate.com

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It has been a delicious but heavy week at the side plate office. I have eaten well, very well. So I decided to have something quick and simple for lunch today.

Cheese on toast. Ah, but I couldn’t just make cheese on toast could I, it would have been a bit of an anticlimax after the foodie food I have eaten this week. And there happened to be a box of curry powder by the grill, a bit of mango chutney in the fridge, and it had been quiet a good week for the hens this week, so we had a bowl of fresh eggs too….

 

So my simple slice of white and two cheese slices were transformed into something magical.

And it took 5 minutes.

The recipe is below, try it out and let me know.

Thanks for reading, Sky x

www.thesideplate.com

1 Slice of soft white bread

2 slices of jarlesburg cheese…or whatever you have in

A splash of olive oil

A pinch of mild curry powder

Couple of drops of water, cider or beer

A big dollop of mango chutney

A free-range egg.

 

 

Heat the grill and toast one side of the bread.

Turn the bread over and top the untoasted side with the two slices of cheese so that the bread is covered. Grill until it just starts to bubble.

Remove from grill and add small dollops of your mango chutney. Place back under grill until cooked how you like it. Remove from grill.

 

Heat a small frying pan and place the oil and curry powder into it. Give it a good stir and leave for about 30 seconds, then add a splash of water. Stir and give it about another 30 seconds.

 

Crack your egg into the pan and cook.

I cook mine on one side until the bottom is set then flip it over and cook the other side…. but that’s just the way I do it.

 

Liberate the egg from the pan and introduce it to its new home on top of the toast.

Enjoy.

 

christmas chutney sort of

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I shall be honest I don’t know the technical definition of chutney. In my head it is something that can be eaten with fresh crusty bread, a piece of cheese or leftover roast, at my mothers it was only called pickle.

I have not made a keeper here I have simply used what was in my kitchen to spice up a bit of gammon. Its not exact but if you feel like a bit of alchemy in the fruit department…please let me know how it went.

A large onion, roughly chopped

A splash of olive oil

2 tsp vinegar

7 plums, stoned and chopped, each one into about eight pieces,

1 tsp coriander seeds

1 tsp ground allspice

1/4 tsp ground cinnamon

45g of fresh cranberries

200ml red wine

100g sugar

couple of twists of black pepper.

 

Put in a pan and stir

Bring to a slow bubble, stirring every now and then,

Don’t be alarmed when the cranberries pop.

After an hour it should be ready…if you are going to eat in the next few days, put it in a dish in the fridge, if you want to keep it you are going to have start sterilising jars.

 

Enjoy…. and let me know 😀