Comté cheese, leek and mustard fritters with hot chilli jam Recipe
Head Chef Gareth Johns's Comté leek and mustard fritters impressed the Vive le Cheese competition judges with a great pairing of the Comté.
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Ingredients
- 60g of butter, plus a little extra
- 60g plain flour
- 570ml milk
- 1 small leek, shredded finely
- 120g strong Comté cheese, grated (Buy French Cheese)
- 1 tsp Dijon mustard
- 1 tbsp herb and honey mustard
- 4 eggs beaten
- Breadcrumbs
- Oil for frying – vegetable is best
- 1 clove of garlic, chopped
- 1 small hot chilli pepper, chopped
- 1 tbsp tomato paste
- Pinch of sugar
- A splash of balsamic vinegar
- 8 fresh tomatoes (large and ripe)
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