Potted cheese with quick tomato chutney
By: Lotte Duncan From: Good Food Live
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Potted cheese with quick tomato chutney
- Prep time:
- 20 mins
- Cook time:
- 10 mins
- Serves:
- 4
For a tasty starter try Lotte Duncan's simple recipe for tangy potted cheese served with a sour-sweet tomato chutney
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Ingredients
- 225g Cheshire cheese, grated or crumbled
- 75g unsalted Butter
- Sherry, to taste
- 50ml single cream
- pinch of ground mace
- freshly ground black pepper
- 50g Pine kernels, toasted
For the quick tomato chutney:
Method
1. First make the chutney. Melt the butter in a saucepan and add the onion. Cook gently for 5 minutes.2. Add the cooking apple, tomatoes and garlic. Cook for 5 to 10 minutes, stirring now and then.
3. Add the sugar and vinegar to your own taste and season with salt and freshly ground pepper.
4. While the chutney is cooking mix the cheese and butter to a paste, and then add the sherry to taste. Mix in the cream and the mace.
5. Season the cheese mixture with a little black pepper and toss in the pine kernels.
6. Divide the potted cheese among 4 individual ramekins or place in a serving dish.
7. Serve the potted cheese with warm tomato chutney and hot bread rolls.
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