Rugby World Cup Inspired Cheese Toasties: Ireland vs South Africa Issue #14
Supporting my boys in green (and aqua)
THE RUGBY WORLD CUP HOLDS A VERY SPECIAL PLACE IN MY HEART AND NOT BECAUSE I AM A SMUG SOUTH AFRICAN. This time four years ago, I fostered a litter of five kittens whom I named the Springbok Kitties. I named each kitten after a Springbok player who were kind enough to retweet my tagged tweets of the kittens to help get them adopted. In the end three of the kittens went to wonderful homes. And I ended up a complete foster fail and adopted little Faf (named after Faf de Klerk) and Kitsy (Steven Kitshoff).
When Ireland plays South Africa in the rugby my phone blows up with messages asking me who I am supporting, as I call both countries home. I’ve always managed to deftly sidestep this question by saying they are both my boys in green. Unfortunately, my handy excuse has been torn asunder as the South African World Cup kit is now a pastel shade of aquamarine. And, quite frankly, looks like kiddies pyjamas to me. But I’ve made peace with the hideous kit as there is actually quite a heartwarming reason for this: the story behind the South African aqua World Cup rugby kit .
Rugby aside, one common ground for both countries is our love of toasties. Toasties, grilled cheese sandwiches, or ‘braaibroodjies’ (BBQ grilled sandwiches) are a firm favourite in both. With South Africa adding a little ‘something something’ by grilling the toasties on the BBQ or braai for a tasty chargrilled effect. A toastie makes a great anytime light meal, but I especially like it for lunch. With lots of melty cheese it feels like a treat on a busy weekday. Especially on a busy Monday when I reward myself with a toastie or a Murphy's ice cream .
Planetary Health: Toasties lend themselves as a vehicle for all sorts of leftover bits and bobs, making them an excellent zero-waste platform. Fresh fruits and vegetables are the most wasted food category, followed by breads and bakery. Toasties are excellent for using stale bread and stuffed with leftover roasted or raw veggies. And if you are a fan of farmers' markets and gourmet ingredients, this is a great opportunity to use all those artisan chutneys, cheeses, tapenades, mustards and pestos. Bonus points for being super energy efficient by using very little electricity to prepare.
Human Health: Toasties can be constructed in such a way as to make a well-balanced meal. Use fibre-added bread, loads of vegetables and some protein. I find if I use vegetables roasted with olive oil and a little balsamic vinegar, that I need less cheese. I think because the veggies add a satisfying juiciness. And I always serve my toastie with a little side salad. Which is simply a handful of salad greens, maybe some grated carrot, shredded red cabbage and toasted pumpkin seeds. Drizzled with a little olive oil and sherry vinegar. Assemble the salad on your plate, keep it simple and it will become a good habit.
South African braaibroodjies are traditionally very strictly made on white bread with thinly sliced tomato and onion. Anything outside of this is considered sacrilege, so I am deviating wildly today with the featured recipe. But here are a few general fundamentals for toasties to consider that aren’t as divisive.
The Bread
In my opinion, toasties work better with some variety of white bread. In general, brown breads tend to become a bit too hard and inflexible. Unfortunately, the lack of fibre in white bread doesn’t agree with me, sending my colon into spasm (too much information, soz). So I like to use Brenann’s high fibre batch bread, which has added fibre but still retains the soft pillowy texture of traditional batch bread. Batch bread is one of my most favourite types of Irish bread, so I am delighted to be able to enjoy this version.
Feel free to use your favourite artisan loaf or homemade bread. Just ensure that the texture is firm, and not crumbly and that it's not holey, which something like ciabatta can be. Slice the bread into medium-thick slices so that it's not too thin as to fall apart and also not too thick which will prevent the fillings from heating up.
The Cheese Pull
There are cheeses that are traditionally considered good ‘melting’ cheeses such as mozzarella, Gruyère and gouda. These will give you that satisfying, stringy ‘cheese pull’ when you halve your toastie and pull it apart. Then of course you have your soft cheeses like Brie and Camembert that are just begging to be a toastie filling. I am a big fan of artisan and traditionally made cheeses, so I always have at least five to seven different types of cheeses in the fridge. Which lead to some spectacular, poncy ‘toasties with notions’ fillings posing as gourmands. But what you don’t see is me cutting off the fluorescent mouldy bits before adding to my toastie. While uttering ‘it’ll be grand’ and tuning out my HACCP Level 6 training.
But my point is - not that I’m a dirty minger - but that combining your cheeses yields glorious results, and you only need a little of each. The only cheese that I have found that doesn’t work is halloumi as it needs pan or grill contact to brown. Even a little blue cheese is marvellous.
Butter vs Mayonnaise vs Olive Oil Spray
There was a social media sensation a few years back of slathering on mayonnaise instead of butter on the outside of the bread. The argument for it is that the mayonnaise yields a crispier toastie. This is indeed true, but I found the result oily and it made me feel a bit queasy (gosh, I really sound full of ailments today). So by all means try it, but I still feel good butter works better.
What may be a bit controversial is using an olive oil spray instead of butter. I favour the pure olive oil sprays that are in a regular spray bottle. Not in an aerosol can which needs propellants to dispense and disperse the oil as a light mist. Tesco, Dunnes and Spar all carry a range of these oils including olive oil, sunflower oil, canola oil etc. I use them to spray on salads and to make bakeware non-stick amongst other uses. Simply spray onto your pan or panini maker (both surfaces) and toast as normal.
Pan, Panini Maker and/or Brick?
Making toasties in a pan always reminds me of self catering holidays. Perfectly functional and adequate, no complaints. But if you pan fry a toastie you risk burning it to a blackened mess. I have done this many times while getting distracted or careless.
I am of the vintage when the Snackwich machine was a thing growing up, a predecessor to the George Foreman grill. It yielded these anaemic-looking molten pockets of cheese and tomato sarmies, but we loved it. I have since upgraded to a panini maker with a handy expanding hinge to accommodate overstuffed toasties. I had an excellent Weight Watchers version, which I broke, due to overuse I think. No regrets.
Lastly, Nigella uses a foil-wrapped brick to press down her quesadillas, the Mexican cousin to the toasties. It works but is not necessary, and it gives me unsettling The Troubles vibes, so I retired my foil covered brick.
Seasoning Your Toastie
I quite often order a toastie when I am out and about and I find myself pulling it apart after one bland bite to season it vigorously with salt and pepper. Depending on your fillings and perhaps condiments, you might not think it is necessary to season your toastie, but I do. Especially if you are using sliced tomatoes: tomatoes need salt. End of.
Or perhaps you just generally want to up your toastie game. Another way to add flavour is by raiding the condiment cupboard: Dijon or wholegrain mustard, basil pesto, sundried tomato pesto, mayonnaise, sriracha, chutney, horseradish, Marmite, olive tapenade or cranberry sauce all work a treat.
Irish Ham, Cheese, Mustard and Pickle Toastie - makes 1
I know that a ham and cheese toastie is pretty ubiquitous by virtue of it being probably in the top three toastie fillings choices. But we can elevate it with a delicious smear of mustard mixed with mayonnaise, which is so simple but remarkable. And crunchy, punchy pickles which I love with cheese. Save this recipe for leftover Christmas ham, which is far superior to the shop bought stuff.
Ingredients:
2 slices bread
butter, to spread on the outside of the bread
1 tsp wholegrain mustard mixed with 1 tsp mayonnaise
2 slices ham
4-6 slices cheese, I like a nice strong cheddar
1-2 pickles, sliced
salt and pepper
Method:
Butter one slice of bread corner to corner and lay, butter side down, on the pan or panini maker. While the bread is on the pan or panini maker, spread the mustard/mayo mixture on the bare side.
Top with the ham, cheese and sliced pickles.
Season with salt and pepper before placing the second slice of bread, butter side up, on top of the sandwich.
Toast until golden and the cheese is melting, turning with a spatula if using a pan.
Slice in half and serve with a side salad.
South African (Biltong), Feta, Spinach and Peppadew Toastie - makes 1
This is not a traditional toastie filling but rather a modern take using uniquely South African ingredients. Such as biltong, which is a cured, dried and highly spiced silverside beef snack from South Africa. It can also be made using venison or ostrich which is healthier and more sustainable. Peppadews are tiny spicy, sweet red peppers native to South Africa, which pack a punch in any dish. You buy them pickled in a jar and they make a terrific Pantry Pal. And probably due to our Greek population, feta and spinach is a very popular combination in South Africa, especially on pizzas and in pies.
Ingredients:
2 slices bread
butter, to spread on the outside of the bread
1/4 cup biltong (optional)
1/4 cup tbsp feta cheese,, crumbled
1/4 cup grated mozzarella
1/2 cup baby spinach leaves
2 peppadews, chopped
salt and pepper
Method:
Wilt the spinach in a pan with a lid. Or pop into the microwave for a minute, covered, to create steam. Drain off water.
Butter one slice of bread corner to corner and lay, butter side down, on the pan or panini maker. Top with the biltong, cheeses, wilted spinach leaves and chopped peppadews.
Season with salt and pepper before placing the second slice of bread, butter side up, on top of the sandwich.
Toast until golden and the cheese is melting, turning with a spatula if using a pan.
Slice in half and serve with a side salad.
Pantry Pals
Peppadews - available in most major supermarkets, choose from mild, medium or hot
Irish Biltong available to purchase here
Brennans High Fibre Batch Loaf-widely available
Spray Oils-in Spar Blackrock, but available in most supermarkets
The Springbok Kitties in 2019
If you are in Ireland and you would like to foster or adopt a rescue dog or cat, please consider Petbond who are a social enterprise connecting ethical breeders and rescue charities and organisations. Petbond helps facilitate the adoption or purchase of pets in a safe and ethical manner. My motto is ‘adopt don’t’ shop as every rescue animal deserves a loving home.
Reply to this email with your favourite toastie fillings and techniques. Or your favourite café or pub where you enjoy a toastie with a pot of tea or a pint.
Happy cooking!
xoxoxo
Rozanne