Cremette sandwich spread with curry and bacon

  •  4 grain baguettes
  •  90 g sliced cured bacon (or 140 g sliced smoked bacon)
  •  100 g curry sauce
  •  200 g Hochland Cremette cheese
  •  40 g spring onion and chives
  •  1 green apple
  •  500 g white onion
  •  180 g tomatoes
  •  15 g fresh ginger
  •  ½ tsp coriander seed
  •  ½ stick of cinnamon bark
  •  2 pieces anise (star anise)
  •  ½ tsp yellow curry seasonin
  •  ¼ tsp turmeric powder
  •  ¼ tsp sweet pepper powder
  •  ¼ tsp cumin
  •  50 ml oil
  •  Salt, pepper to taste
For decoration:
  •  Spoonful of capers
  •  Daikon radish sprouts
  •  Borage sprouts

Recipe step by step

  • 1. Peel and dice the onion, cut the tomato into larger cubes.
  • 2. Peel the ginger and cut into small pieces.
  • 3. Heat the oil in a pot and fry the onion, after a short while add in this sequence: the aniseed, cinnamon, coriander and ginger.
  • 4. Fry until golden brown.
  • 5. Add the tomatoes and sauté for another 3 minutes.
  • 6. After that add the rest of the spices and simmer for 15 minutes, stirring from time to time so as not to burn the sauce.
  • 7. Let the sauce cool, take out the aniseed stars and cinnamon bark.
  • 8. Grate the Hochland Cremette cheese in a bowl, add the prepared curry sauce and mix thoroughly.
  • 9. Then pour in the finely chopped coriander.
  • 10. If using smoked bacon – preheat the oven to 180ºC, then place the bacon and chives on a baking tray and bake for 6-8 minutes.
  • 11. Then remove the bacon and place on a paper towel to drain off any excess fat.
  • 12. Bake the baguettes in a preheated oven at 180ºC for about 2 minutes to make them golden and crispy.
  • 13. Cut the warm bread in half with a saw knife.
  • 14. Cut the apple into thin strips.
  • 15. Spread the bottom half with Hochland Cremette cheese with curry and toppings and place bacon slices on top.
  • 16. Add a few apple pieces, chives and some capers and sprinkle with sprouts.
  • 17. Cover with the top half of the baguette.