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TOMATO AND CHILLI JAM BAGUETTES WITH GOAT’S-MILK CHEESE
Tomato and chilli jam baguettes with goat’s-milk cheese
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How to:

Make crispy onion rings

Make a batter by whisking together a cup of flour, a cup of buttermilk and 1 egg. Mix in two tablespoons of parsley and season.

Heat oil in a deep pan. Dip each onion ring into the batter and fry until crispy and golden brown.Drain on absorbent paper.

Serve with wasabi mayo, made with a little wasabi paste mixed into good quality mayonnaise.



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Recipe by: Abigail Donnelly
Serves: 4
Category: Easy / Great value
Prep time: 10 minutes
Cooking time: 20 minutes
Ingredients:
1 T olive oil, plus extra for roasting
1 onion, thinly sliced
1 t mustard seeds
1 star anise
1 t fennel seeds
2 T brown sugar
1 T verjuice
1 fresh chilli, chopped
1 x 200 g can Italian chopped tomatoes with garlic
8 baby marrows
1 baguette, halved
100 g goat’s-milk cheese
sea salt and freshly ground black pepper
Cooking instructions:

PREHEAT the oven to 180°C.
HEAT a small saucepan over a medium to low heat. Add the oil and onion and gently fry until soft.
CRUSH the mustard seeds, star anise and fennel seeds using a pestle and mortar and add to the saucepan, along with the sugar, verjuice, chilli and tomato.
SIMMER for 20 minutes, or until reduced to a thick consistency.
SLICE the baby marrows lengthways, drizzle lightly with olive oil and roast until cooked through.
TOAST the baguette halves under a hot grill.
SPREAD the tomato-and-chilli jam generously over the toasted baguette.
SLICE the goat’s-milk cheese and scatter over the baguette halves, along with the roasted baby marrow.
SEASON to taste and serve.
Wine: Oak Valley Sauvignon Blanc-Sémillon 2007


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Fabulous and festive things to do with cheese

Woolworths stocks a fabulous range of award-winning local and imported cheeses. Here's more about them, and how to use them in loads of recipes.

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½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

Fahrenheit - Celsius

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Celsius - Fahrenheit

Multiply by 1.8, then add 32




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