Lamb, kimchi and cheese toastie

Mar 03 2023

This ultimate cheese toastie recipe combines a mixture of melted cheeses with unctuous slow-cooked lamb and fiery homemade kimchi.

Ingredients

3
garlic cloves, peeled
75
g of fresh ginger, peeled
25
g of soft dark brown sugar
30
g of gochugaru, (Korean red pepper flakes)
25
g of white wine vinegar
10
g of table salt
600
g of mixed vegetables, such as swede, celeriac, fennel and white cabbage, julienned or spiralised
8
slices of sourdough bread
240
g of leftover slow-cooked lamb, or cooked lamb mince
160
g of mild cheddar, ideally mixed with a good melting cheese
4
tbsp of lamb fat, or vegetable oil

Step 1
To make the kimchi, place all ingredients apart from the vegetables in a blender and blitz until almost smooth. Add the paste to the vegetables and massage well, until liquid starts to seep out. Place into a jar and leave at room temperature for 3–5 days (depending on how warm it is). Open the jar every day to let built-up gas escape – check for bubbles and taste it on day 3. Refrigerate when it gets to the flavour point you like
Step 2
To make the toasties, preheat an oven to 180℃/gas mark 4
Step 3
Place 4 slices of bread on a chopping board. Place a quarter of the lamb on a piece of bread, then top with 50g of the kimchi and a quarter of the grated cheese. Repeat with the other slices, then top with the remaining slices of sourdough and press down well
Step 4
Heat half of the lamb fat or vegetable oil in a large non-stick frying pan over a moderate heat. Once melted, place two of the toasties into the pan. Brown gently then carefully flip over and brown the other side. Remove and place on a baking tray. Repeat with the remaining fat (or oil) and toasties. Place the baking tray in the oven for 6-8 minutes then serve immediately