Yorkshire Dama Squeaky Cheese with Chilli Jam
Yorkshire Dama Squeaky Cheese with Chilli Jam! This red pepper chilli jam works perfectly on a cheese board. James used cheese from Razan Alsous at Yorkshire Dama Cheese!
Ingredients
- 1 tsp vegetable oil
- 1 red onion, peeled
- 2 red peppers
- 2 cloves garlic, peeled
- 1 green and 1 red chili
- 190g sweet chili sauce
- 100g soft brown sugar
- 100ml red wine vinegar
- 1 lemongrass stalk
- 2x 250g squeaky cheeses
- 1 tsp vegetable oil
To serve
- Watercress
- A few spring onions sliced and a few sprigs of coriander
Method
To make the chilli jam, pop the onion, peppers and garlic into a large food processor and blitz until smooth. Remove the outer husk from the lemongrass and thinly slice it before popping it into the food processor with the chillies blitz again. Place the chilli mixture into a saucepan and bring to a medium heat. Simmer for 45 minutes, and then set to one side to cool.
Heat a nonstick frying pan until hot and add a teaspoon of vegetable oil. Slice the cheese into 1 cm thick slices and place in the pan. Cook for a minute or two and then flip over, they should be coloured and charred slightly.
To serve, place the squeaky cheese onto plates with a spoonful of chilli jam and top, finished with watercress coriander and spring onions.
Ingredients
- 1 tsp vegetable oil
- 1 red onion, peeled
- 2 red peppers
- 2 cloves garlic, peeled
- 1 green and 1 red chili
- 190g sweet chili sauce
- 100g soft brown sugar
- 100ml red wine vinegar
- 1 lemongrass stalk
- 2x 250g squeaky cheeses
- 1 tsp vegetable oil
To serve
- Watercress
- A few spring onions sliced and a few sprigs of coriander
Method
To make the chilli jam, pop the onion, peppers and garlic into a large food processor and blitz until smooth. Remove the outer husk from the lemongrass and thinly slice it before popping it into the food processor with the chillies blitz again. Place the chilli mixture into a saucepan and bring to a medium heat. Simmer for 45 minutes, and then set to one side to cool.
Heat a nonstick frying pan until hot and add a teaspoon of vegetable oil. Slice the cheese into 1 cm thick slices and place in the pan. Cook for a minute or two and then flip over, they should be coloured and charred slightly.
To serve, place the squeaky cheese onto plates with a spoonful of chilli jam and top, finished with watercress coriander and spring onions.
