Back
Cremette sandwich spread with curry and bacon
Ingredients:
- 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
CURRY SAUCE
- 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.