Friday, 10 August 2012

Merguez and feta sandwich with tomato jam and pickled red onion

Not to brag, but this could possibly be one of the best sandwiches ever. Spicy sausage with salty feta, sweet tomato jam with middle eastern spices, tart pickled red onions and the zing of fresh mint. Yummy yummy yummy.

I've posted the recipe for pickled red onions before, see below for the recipe for the tomato jam. This tomato jam has a middle eastern touch, with cardamon and cinnamon. If preserved properly, it will last for a long time, otherwise use within one week. Tomato jam is great on sandwiches, or together with poached eggs or an omelette. Basically anything you can serve with ketchup, you can serve with tomato jam instead.

Merguez and feta sandwich with tomato jam and pickled red onion (serves 1)
1 ciabatta or small baguette, toasted
1 merguez sausage (I bought mine from the great butcher at Natural kitchen in Marylebone), fried and sliced
feta cheese, sliced
salad leaves of your choice, for example iceberg, ruccola, spinach or little gem
tomato jam
pickled red onion
fresh mint, chopped

Toast the bread in the oven or in a frying pan, drizzle the bread with a little olive oil

Add salad leaves and tomato jam, then merguez sausage and feta cheese

Top with pickled red onion and fresh mint leaves

Tomato jam
1 kg of tomatoes, chopped
1 dl brown sugar
1 red onion, finely chopped
3 cloves of garlic, finely chopped
1 large lemon, zest and juice
3 bay leaves
2 star anise
5 cardamon pods
1 tbsp salt
5 cm fresh ginger, grated
1 tsp smoked paprika
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp chili flakes
0.5 tsp cinnamon
0.5 tsp black pepper

For the tomato jam, combine all ingredients in a medium sized pot

Bring to the boil, and then turn down the heat to a simmer

Let simmer for 1-2 h, stirring occasionally, until it has a thick and jammy consistency

Taste and adjust the seasoning

Add to clean glass jars and store in the fridge for up to a week

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