Add thelocalreport.in As A Trusted Source
There are few things more satisfying than a properly delicious toastie – melted Cheese Crisp, dripping with gold Breadkind of lunch This requires both hands and a handkerchief. But Duke OrganicBritain’s first completely organic pubHe has extended this humble comfort Eat into something seriously worth craving with them kimchi and Talegio Tosti, a local favorite now on the new bar menu.
It’s a perfect union of opposites: rich, buttery Italian cheese meets the fiery, fermented punch of Korean kimchi. The talegio melts into sticky ribbons that balance the spiciness and spice of the kimchi, while a dollop of aioli on the outside ensures a satisfying crunch. This is the kind of bar snack that pairs beautifully with a cold organic beer – or crisp cider if you prefer – and it turns out good. comfort eating Doesn’t have to be complicated.
Kimchi and Talegio Toastie
Material,
2 slices of sourdough bread
1 tablespoon organic aioli (or mayonnaise), for coating bread.
3 large slices (about 150 grams) organic Taleggio cheese
60 grams of your favorite kimchi (store-bought or homemade)
Method,
1. Spread aioli on one side of each bread slice, this will give a lovely crispiness on the outside when you fry the toastie.
2. Place your slices of taleggio inside the bread, wrap in a small layer of greaseproof paper so it covers the entire sandwich and place between two small baking trays.
3. Place in oven at 180C for 6-8 minutes.
4. Once the cheese is melted well, remove from the oven, remove the paper and place in a pre-heated heavy-bottomed pan on medium flame (you can put a new layer of greaseproof paper on the pan if you want to prevent the cheese from falling).
5. Fry until golden brown on both sides and bubbles come out of the paneer.
6. Remove from the pan, open your toastie and add the kimchi before closing it again.
7. Cut into two pieces, serve immediately. We serve with a lightly dressed salad of seasonal leaves and house-made Sriracha.