Festive Goat's Cheese, Caramelised Onion & Fig Jam Toastie
with Chips and an Apple, Walnut & Rocket Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
1 unit(s)
Red Onion
40 grams
Mature Cheddar Cheese
(Contains: Milk)
2 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
1 unit(s)
Apple
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
75 grams
Goat's Cheese
(Contains: Milk)
20 grams
Walnuts
(Contains: Nuts, Walnuts May contain traces of: Peanut, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Sesame, Almonds, Nuts, Pecan Nuts, Brazil nuts)
40 grams
Fig Jam
40 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar for the Onions
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Halve, peel and thinly slice the red onion.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Once golden. add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more. Remove the pan from the heat.
Meanwhile, grate the Cheddar. Halve the ciabattas. Quarter, core and thinly slice the apple (no need to peel).
In a large salad bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Add in the apple, season with salt and pepper and toss to coat. Set aside for later.
Spread the goats cheese onto the base of each ciabatta, leaving a small border around the edge to prevent it from spilling out when pressed.
Top with the grated cheese and caramelised onions. Sprinkle over some of the walnut pieces.
Spread the fig jam onto the cut side of the ciabatta lids then sandwich shut and press down firmly so the filling sticks together.
Give the (now empty) frying pan a quick wipe, then add a drizzle of oil and return to a medium-high heat.
Once hot, add the sandwiches, pressing down with a spatula or heavy-bottomed pan.
Cook, pressing occasionally, until the bread is golden and toasted and the cheeses have melted, 2-4 mins per side.
When everything's ready, add the rocket and remaining walnut pieces to the apple bowl and toss to coat. TIP: Don't add the leaves too early or they'll go soggy!
Carefully halve the toasties diagonally and share between serving plates. Serve the chips and salad alonside.
Add a dollop of mayo (see pantry for amount) on the side for dipping to finish.
Enjoy!
