cooking steps
Method
- Heat the oven to 200°C (392°F) fan. Toss tomatoes, onion and garlic with the oil, salt and pepper on a tray, tomatoes cut side up. Roast 30 to 35 minutes until soft and blistered at the edges.
- Squeeze the garlic from its skins. Blend everything from the tray with the stock, Mei Mei House Chilli and Mei Mei Hot Honey until smooth.
- Pour into a pan and simmer 5 minutes. Add cream if using. Taste: adjust salt, heat (House Chilli) and sweetness (Hot Honey).
- For the toastie, spread Mei Mei Sambal Manis on the inside of all 4 slices. Mix the cheeses and pile between the bread. Butter the outsides.
- Fry in a dry pan over medium low heat, 3 to 4 minutes per side, pressing down gently, until golden and fully melted.
- Ladle soup into bowls, drizzle with Hot Honey. Cut the toastie on the diagonal and serve alongside for dunking.
Tinned tomato version: soften the onion and garlic (peeled, sliced) in the oil for 10 minutes, add tinned tomatoes and stock, simmer 20 minutes, then blend with the House Chilli and Hot Honey.
ingredients
mei mei sauce used :
-
House Chilli Sauce
Regular price £4.00Regular price -
Sambal Manis
Regular price £4.00Regular price
