Grilled cheese, onion & grain mustard chutney, fried egg
Ingredients
75 grams béchamel
50 grams grain mustard chutney
15 grams butter
12 grams Extons block cheddar
12 grams scamorza
12 grams Danish mozzarella
5 crispy basil leaves
3 grams parmesan
2 thick slices of sourdough
1 St Ewe egg for crispy fried egg
1 gram finely chopped chives
MEP
1. Spread the béchamel on one side of each sourdough slice.
2. With the béchamel sides facing up, add half the cheese to one slice and the other half to the second slice. Fill with the chutney, then close the sandwich, pressing tightly. These can be prepared ahead of service, wrapped individually in clingfilm, and stored in the fridge for up to 2 days.
3. To order, melt the butter in a pan until bubbling. Add the sandwich and fry until golden brown on one side.
4. Flip the sandwich, then transfer the pan to the oven at 185°C for 4 minutes.
5. In a separate pan, heat vegetable oil until just smoking, then crack in the St Ewe egg. Fry until the bottom is crispy, the yolk is soft, and the whites are bubbly and cooked through. Remove from the pan.
6. Remove the sandwich from the oven. The cheese and béchamel should be oozing out.
7. Plate the sandwich on a medium plate, top with the crispy fried egg, season, and garnish with chives and crispy basil leaves.
Grain Mustard and Onion Chutney
Ingredients
1 kilogram shallots, julienned
120 grams white wine vinegar
120 grams wholegrain mustard
80 milliliters vegetable oil
50 grams brown sugar
30 grams grated ginger
15 grams togarashi
2 grams toasted and crushed coriander seeds
2 grams toasted cumin
Salt and pepper to taste
MEP
1. Heat the oil in a pot and add the julienned shallots. Cook until soft.
2. Add the remaining ingredients and cook for 10–15 minutes.
3. Do not overcook the mix; it should remain sticky and should not crystallise.
Béchamel
Ingredients
850 grams milk
125 grams butter
125 grams plain flour
3 grams salt
1 gram black pepper
MEP
1. In a pan, combine butter, flour, and milk to make a béchamel sauce. Cook on low heat for 20 minutes to cook out the flour
2. Once the flour is cooked and the sauce is glossy and smooth, season with salt and pepper to taste.
3. Pour into containers, allow to cool in the refrigerator, and cover with lids once completely cooled. Do not cover while hot.
Allergies
Gluten, dairy, egg, sulphites, mustard, sesame