Chilli jam tomatoes on toast
speedy sunshine bringer
Hey gang!
Soph here. We hope you’ve all had a fantastic bank holiday weekend!
Round three of our newsletter incoming and this week, it is a 15 minute veggie number: chilli jam tomatoes on toast.
First a lil update.
We were guests on a new upcoming podcast - so keep your eyes (ears?!) peeled for that!
We’ve also been back in the kitchen proper this week with the first of this summer’s catering events. A riot of colour for a 50th birthday bash for 150 people. Not going to lie, navigating pumping my tits whilst making Basque cheesecakes was a new experience but in spite of all the hormones WOW did it feel good to be back. (Thank you to the person who invented the electric, hands free boob pump so us mum’s can still get shit done).
We’ve both been cooking for people for over ten years, be it Adam with his Michelin star tekkers, or me private cheffing and catering and the thrill of seeing someone enjoy something you’ve cooked never gets old.
Equal to that, it’s the camarederie of cooking I love. The random kitchen chats, the tag teaming when you have to de-pod 4kg of broad beans, that every chef brings their own style, palette and knowledge. That you can always learn from each other.
Let’s forget the idea that a kitchen needs to a testosterone filled space with big boy energy (regardless of how sexy I did find Anthony Bourdain). It can also be a place of empowerment and banging tunes.
Right enough with the chat, I could talk about being a woman in a kitchen all day. Let’s get to it.
Chilli jam tomatoes on toast
This is the kind of thing we eat weekly. Stuff on toast. As we’re coming into tomato season, what better way to celebrate them.
Here, the toast is fried in olive oil the pan you use to cook the topping for ultimate bruschetta vibes. Then you cook loads of garlic with green beans and tomatoes until they burst then go in with the chilli jam. Chilli jam is a magic ingredient - sweet + heat, but if you can’t be bothered to buy a new jar swap for 1 tbsp harissa instead.
Then to contrast that sweet spiciness we’ve got creamy goat’s cheese and lemon. It’s a banger.
Serves 2
Takes 15 minutes
2 slices of bread (we like sourdough)
4 fat garlic cloves
100g green beans
½ lemon
200g cherry tomatoes
2 tbsp chilli jam
60g goats cheese (½ a log)
Finely slice the garlic cloves. Cut the tops off the green beans, leaving them whole. Zest the lemon, set the zest aside.
Get a large frying pan over a medium-high heat. Pour in a good splash of olive oil and lay in the bread. Fry for 1-3 minutes on each side until golden and crisp. Divide between two plates.
Put the pan back over a medium heat, add a slosh more oil then the garlic and green beans. Cook, stirring, for a minute until the garlic is golden then chuck in the whole cherry tomatoes. Pour in 100ml of water (this will stop the garlic from burning and help to make everything saucy and delicious). Cook for a further 3-4 minutes until the tomatoes are beginning to burst then stir through the chilli jam, squeeze in the lemon juice and season with salt and black pepper. Everything will be jammy and delicious.
Pile the garlicky, chilli jam tomatoes and green beans onto the toasts then crumble over the goat’s cheese. Finish with the lemon zest, before tucking in. Yes.
If you’d ever like to chat about working in professional kitchens or recipe development, don’t be shy. Drop us a message and we’ll do our best to answer any questions.
Big love xxx