Healy’s mature cheddar, yellow cling peach curry and samoosa wafer

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Preparation info

  • Serves


    Starter Portions
    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About
Rust en Vrede

This was basically a pickled fish recipe, which we modified for the cheese dish. The texture of the samoosa wafers is a great addition.


Yellow cling peach curry

  • 6 yellow cling peaches – peeled and soaked overnight in salt water
  • 1 onion – thinly sliced into half moons
  • 5 g fresh ginger – chopped
  • 10 g olive oil/canola blend
  • 8 g turmeric
  • 2 g wet seafood masala
  • 70 g white sugar
  • 140 ml white wine vinegar
  • 2 black peppercorns
  • 140 ml water

Head of Healey’s mature cheddar

Micro coriander

  • 48 shoots micro coriander
  • celery salt
  • 24 (about 56g) samoosa wafers – 3 per serving


After soaking, remove the peaches from the salt water and rinse well. Cut the cheeks off the peaches and slice into half-moon shapes. In a pot, cook the onions and ginger in the oil until the onions are soft and translucent. Add the turmeric and seafood masala and cook for a further 2 minutes. Add the remaining ingredients including the peaches, cover with a cartouche (paper lid made from silicone paper or parchment) and simmer over low heat for 20–30 minutes. Transfer to a vacuum sealer bag and vacuum seal, and refrigerate until ready to serve.

Place the cheese on a girolle cutter (or use a cheese slicer) to shave 24 slices – 3 per serving.

Sprinkle the micro coriander shoots with celery salt to serve. Use 6 shoots per serving.

To assemble, arrange the ingredients on each plate by following the photo, or as desired.