Sunday, 4 September 2011

Mexican style cheese on toast

I know the Mexican make good dips, but I only found out recently they also make good pickled accompliments. One of which is pickled onion with gloves and lime. I made this the other day by simply slicing 2 large white onions really thin, then pouring the juice of three limes over them and a drizzle of rice wine vinegar over the onions, and adding a handful of gloves to the concoction. I stored it in a jar, and in a couple of days it was good to use.

Delicately spiced, yet acidic in flavour, the onions became soft and almost sweet. I had some sweet, nutty Manchego in the fridge and decided to make a rather special cheese on toast. I toasted a couple of slices of crusty white bread, and liberally spread the grated manchego over. I added the onions, some finely chopped green chilies and corriander, then seasoned and drizzled with olive oil. I placed under the grill and let the sweet, glovey, and fragrant smell fill the kitchen.

The combination isn’t by any means authentic Mexican, but it has good potential if used in a quesadilla instead of Warburtons crusty white bread…

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