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Togarashi Grilled Cheese & Red Cabbage Sauerkraut

BT Toronto | posted Friday, Dec 2nd, 2016

grilled cheese
Togarashi Grilled Cheese

Ingredients:

    • 2 tablespoons mayonnaise
    • 2 slices Ace Organic multigrain bread
    • 1/3 cup grated PC Black Label jura cheese
    • 1/3 cup grated PC Black Label Isle of Man cheddar cheese 
    • ¼ teaspoon PC Black Label togarashi spice blend
    • PC Black Label truffle aioli

Method:

  1. Spread mayonnaise over one side of each piece of bread. Place one slice mayo-side-down in a non-stick frypan.
  2. Carefully sprinkle cheese evenly over bread. Sprinkle cheese with togarashi spice.
  3. Top with second bread slice. Put the pan on the stove over medium.
  4. Cook, 3 to 5 min per side or until cheese melts and bread is toasty. Serve with truffle aioli and sauerkraut.

 

Red Cabbage Sauerkraut
Ingredients:

        • Half a small red cabbage (about 750g)
        • 2 teaspoons kosher salt, plus more for brine

Method:

  1. Thinly slice cabbage. Combine with salt in a large bowl. Massage vigourously until cabbage is soft and wilted and there’s lots of liquid in the bowl, about 7 min. 
  2. Pack cabbage into a well-cleaned 1-L glass jar, packing it down as much as possible. Once it’s all packed into the jar, stir 1 teaspoon salt with 1 cup warm water until dissolved. Add this mixture into the jar just so the cabbage is covered by ½ inch. Cover the jar with a piece of paper towel and secure this with a rubber band.
  3. Let stand at room temperature at least 3 days, and as much as 7 days. Replace paper towel with a lid and keep refrigerated.

Serves 1 . Recipes courtesy of Claire Tansey’s Kitchen.

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