The combination of cheese and chillies is really unbeatable and this particular dish is a real winner! I’ve been making this for over a year now and every time I start getting all the ingredients together I have a massive smile on my face as I know how good the final result is going to taste! It’s fab on a cold, miserable day, when you’re feeling a tad delicate or if you just fancy giving your run of the mill cheese on toast a wee kick!
For the Chilli Cheese (makes enough for 6-8 slices of toast)
50g Salted Butter
50g Plain Flour
250ml Beer (or milk)
225g Grated Cheese (You can combine any cheeses you like. I like to use the 5 cheese block from Tesco as it gives a nice mixture)
3 Egg Yolks
Pinch of Salt
2-3 Green Chillies (finely chopped) (You can choose to keep the seeds & pith in or remove them)
1 Garlic Clove (crushed)
1tsp Black Peppercorns (crushed)
1tbsp (heaped) chopped fresh Coriander
2-3tbsp English Mustard
6-8 Thickly Sliced Bread (I used Walnut bread as I liked the nuttiness that the bread added)
For the Chutney (serves 3-4)
Large bunch of fresh Coriander (leaves only)
Large bunch of fresh Mint (leaves only)
2 large Tomatoes (chopped)
Pinch of Salt
- Make the Chutney first by putting the Coriander, Mint, Tomatoes and Salt into a food processor and pulse until blended, but so you can still see small chunks of tomato.
- Melt the 50g of Butter in a pan over a medium heat then add the 50g of Plain Flour to form a Roux. Cook out for 2 minutes, stirring regularly.
- Remove from the heat and add your 250ml of Beer/Milk and give it a really good stir until everything is mixed really well (this should only take a few seconds) and then return to the heat. Allow the sauce to thicken, stirring regularly before simmering gently for 3-4 minutes.
- Remove from the heat again and add your 225g of Cheese, 3 Egg Yolks, pinch of Salt, chopped Chillies, Garlic, Black Peppercorns and chopped Coriander, mixing well before returning to a low heat until all the cheeses have melted. You’ll know it’s ready when it starts to bubble round the edges. At this point, the mixture will be REALLY thick, don’t panic as this is what it should look like… a bubbling, thick mass of chilli, cheesy goodness!! Being careful not to burn yourself, taste and season if necessary.
- Now turn up your grill to the max and toast your slices of bread on both sides before spooning a generous dollop of the cheesy mixture onto the toast and place back under the grill. You want to grill until bubbling and going that gorgeous golden brown colour that you love!
- Serve immediately with the chutney.
Melanie, Food Adventurer