{"id":19146,"date":"2018-01-16T20:42:33","date_gmt":"2018-01-16T20:42:33","guid":{"rendered":"http:\/\/thevoiceoflondon.co.uk\/?p=19146"},"modified":"2018-01-16T20:42:33","modified_gmt":"2018-01-16T20:42:33","slug":"make-your-very-own-perfect-cheese-toastie","status":"publish","type":"post","link":"https:\/\/blog.westminster.ac.uk\/thevoiceoflondon\/make-your-very-own-perfect-cheese-toastie\/","title":{"rendered":"Make your very own perfect cheese toastie"},"content":{"rendered":"

The task had been set, I had visited three of London\u2019s best cheese toastie hotspots. I had done my research, tasted the toasties and I was going to try to use this knowledge to create the perfect one.<\/h3>\n

You may be asking yourself, but why all of this effort for a cheese toastie? It\u2019s because it’s never just a cheese toastie. It’s so much more, it’s comfort and just what all of us need as the temperature starts to dip outside.<\/p>\n

\"\"<\/a>

Image by Harry Bourner<\/p><\/div>\n

You have to check out the video below to experience my passion towards this issue and hopefully it will urge you to get a load of cheese in and get creative.<\/p>\n

I used various elements from the three toasties which I had tasted in the capital at Melt Room<\/i>, Pickle & Toast<\/i> and Kappacasein<\/i> and constructed my recipe.<\/p>\n

Here it goes:\u00a0<\/b><\/p>\n

\n

Ingredients:<\/p>\n

100g cheddar cheese,<\/p>\n

100g Montgomery cheddar<\/p>\n

50g Gauda<\/p>\n

50g mystery smokey Polish cheese<\/p>\n

ALL GRATED\u00a0<\/em><\/p>\n

2 teaspoons of Italian herbs<\/p>\n

25g of butter<\/p>\n

Half a red onion<\/p>\n

4 spring onions<\/p>\n

1 garlic clove<\/p>\n

2 slices of fresh farmhouse bread<\/p>\n

\n

Method:<\/p>\n

    \n
  1. Start it all off by buttering both slices of bread on each side.<\/li>\n
  2. Fry off the onions and garlic so that it softens up a bit.<\/li>\n
  3. Lay the bread out and load on 3\/4 of the cheese, as well as the onion to the sandwich. Save the rest for the frying pan afterwards. Go easy on your choice of smokey cheese as it may become a bit overpowering if you’re not careful.<\/li>\n
  4. Warm up non-stick frying pan on a low to medium heat\u00a0and fry off until the bread is golden and the cheese is oozing on both sides.<\/li>\n
  5. With the same heat, throw on a layer of cheese which you have saved and sprinkle with the Italian herb mix.\u00a0 When it’s bubbling, place the toastie on top of the bubbling cheese.<\/li>\n
  6. After about 1 minute when the cheese all starts to crisp up, lift and repeat the grating process. When it’s all sealed off in a delicious crispy layer, remove from the pan.<\/li>\n
  7. Make sure you let the molten cheese rest for around two minutes, then add your HP sauce and enjoy.<\/li>\n<\/ol>\n

     <\/p>\n

    https:\/\/www.youtube.com\/watch?v=5btN8nokYGc&t=57s<\/p>\n

    Words: Harry Bourner | Subbing: \u00c9tienne Fermie<\/p>\n","protected":false},"excerpt":{"rendered":"

    The task had been set, I had visited three of London\u2019s best cheese toastie hotspots. I had done my research, tasted the toasties and I was going to try to use this knowledge to create…<\/p>\n","protected":false},"author":476,"featured_media":19158,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[56],"tags":[1280,2439,3769],"class_list":["post-19146","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-cheese","tag-food","tag-london"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blog.westminster.ac.uk\/thevoiceoflondon\/wp-json\/wp\/v2\/posts\/19146","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.westminster.ac.uk\/thevoiceoflondon\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.westminster.ac.uk\/thevoiceoflondon\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.westminster.ac.uk\/thevoiceoflondon\/wp-json\/wp\/v2\/users\/476"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.westminster.ac.uk\/thevoiceoflondon\/wp-json\/wp\/v2\/comments?post=19146"}],"version-history":[{"count":0,"href":"https:\/\/blog.westminster.ac.uk\/thevoiceoflondon\/wp-json\/wp\/v2\/posts\/19146\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.westminster.ac.uk\/thevoiceoflondon\/wp-json\/wp\/v2\/media\/19158"}],"wp:attachment":[{"href":"https:\/\/blog.westminster.ac.uk\/thevoiceoflondon\/wp-json\/wp\/v2\/media?parent=19146"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.westminster.ac.uk\/thevoiceoflondon\/wp-json\/wp\/v2\/categories?post=19146"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.westminster.ac.uk\/thevoiceoflondon\/wp-json\/wp\/v2\/tags?post=19146"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}