Lamb, kimchi and cheese toastie
- 4
- 15 minutes plus 3–5 days to ferment and time to cook the lamb if you're not using leftovers
Chantelle Nicholson's recipe has everything you want from a toastie; unctuous slow-cooked lamb, a fiery kick from homemade kimchi and (of course) plenty of oozing melted cheese. While you can buy ready-made kimchi it's well worth making your own as you can choose how strong you like it. A 3–5 day ferment will give you a pleasant crunchy and fresh tasting kimchi, whereas a few weeks or even months will give you a much deeper, funkier, complex flavour.
Ingredients
Metric
Imperial
Kimchi
- 3 garlic cloves, peeled
- 75g of fresh ginger, peeled
- 25g of soft dark brown sugar
- 30g of gochugaru, (Korean red pepper flakes)
- 25g of white wine vinegar
- 10g of table salt
- 600g of mixed vegetables, such as swede, celeriac, fennel and white cabbage, julienned or spiralised
Toastie
- 8 slices of sourdough bread
- 240g of leftover slow-cooked lamb, or cooked lamb mince
- 160g of mild cheddar, ideally mixed with a good melting cheese
- 4 tbsp of lamb fat, or vegetable oil
Equipment
- Blender
- Kilner jar
Method
To make the kimchi, place all ingredients apart from the vegetables in a blender and blitz until almost smooth. Add the paste to the vegetables and massage well, until liquid starts to seep out. Place into a jar and leave at room temperature for 3–5 days (depending on how warm it is). Open the jar every day to let built-up gas escape – check for bubbles and taste it on day 3. Refrigerate when it gets to the flavour point you like
- 3 garlic cloves, peeled
- 75g of fresh ginger, peeled
- 25g of soft dark brown sugar
- 30g of gochugaru, (Korean red pepper flakes)
- 25g of white wine vinegar
- 10g of table salt
- 600g of mixed vegetables, such as swede, celeriac, fennel and white cabbage, julienned or spiralised
To make the toasties, preheat an oven to 180℃/gas mark 4
Place 4 slices of bread on a chopping board. Place a quarter of the lamb on a piece of bread, then top with 50g of the kimchi and a quarter of the grated cheese. Repeat with the other slices, then top with the remaining slices of sourdough and press down well
- 8 slices of sourdough bread
- 240g of leftover slow-cooked lamb, or cooked lamb mince
- 160g of mild cheddar, ideally mixed with a good melting cheese
Heat half of the lamb fat or vegetable oil in a large non-stick frying pan over a moderate heat. Once melted, place two of the toasties into the pan. Brown gently then carefully flip over and brown the other side. Remove and place on a baking tray. Repeat with the remaining fat (or oil) and toasties. Place the baking tray in the oven for 6-8 minutes then serve immediately
- 4 tbsp of lamb fat, or vegetable oil
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