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

Name: Healy’s mature cheddar, yellow cling peach curry and samoosa wafer
Yield: Serves 8 Starter Portions
Ingredients: 140 ml white wine vinegar; 2 black peppercorns; 70 g white sugar; 10 g olive oil/canola blend; 2 g wet seafood masala; 8 g turmeric; 140 ml water; 24 (about 56g) samoosa wafers – 3 per serving; celery salt; 48 shoots micro coriander; 6 yellow cling peaches – peeled and soaked overnight in salt water; 1 onion – thinly sliced into half moons; 5 g fresh ginger – chopped

Preparation info

Serves
8
Starter Portions

Difficulty
Easy

Appears in

Mile 8

By David Higgs

Published 2018

About

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

Ingredients

Yellow cling peach curry

6 yellow cling peaches – peeled and soaked overnight in salt water
1 onion – thinly sliced into half moons
5

Starter
Gluten-free

Method

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 silic