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Anjum Anand’s melting cheese & coriander jaffle
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Anjum is a cookbook author and food entrepreneur.
20g Waitrose Duchy Organic English Salted Butter, softened, for spreading
2 slices Waitrose Duchy Organic White Farmhouse Bread
50g Waitrose Duchy Organic Medium Cheddar, sliced
10g Waitrose Duchy Organic Wild Rocket
½ small ripe Waitrose Duchy Organic Vine Tomato, thinly sliced
1 tbsp Waitrose Duchy Organic Red Onion, finely chopped
1 tsp organic capers, drained (optional)
2 tbsp coriander chutney, plus extra for serving
FOR THE CORIANDER CHUTNEY
28g pack coriander, leaves and half of the stalks
1 tbsp juice of Waitrose Duchy Organic Lemon, plus extra to taste
½ x 25g pack mint, leaves only
15g Waitrose Duchy Organic Pistachios, shelled and toasted
1. Start by making the coriander chutney. Put all the ingredients and 3 tbsp cold water in a mini processor and blend together until very smooth and creamy, adding a little more water if necessary. Season, adding more lemon juice to taste. Keep in a glass jar in the fridge until needed (for a maximum of 3 days).
2. Butter one side of each slice of bread. Turn them over and spread one with a little more butter. Layer over the cheese, rocket, tomatoes, red onion and capers. Spread the coriander chutney on the other slice of bread and top the sandwich, chutney-side down.
3. Warm a heavy-based frying pan over a medium heat. Place the sandwich butter side down in the pan and cook, pressing down gently, for 4 minutes or until golden. Reduce the heat if necessary. Flip over and repeat on the underside until golden and crisp and gooey on the inside. Serve immediately with extra chutney on the side.
Typical values per serving: