Harry’s Nut Butter is super versatile. Don’t over think it though, it’s incredible spread over hot toast. Crank it up a notch and add avocado to that toast, some flakey salt and toasted cumin and BAM, that’s a snack.
Add it to your cooking and simmer it into a soup for a west African twist, add some fish sauce and lime to it and it’s a sour and funky Malaysian style dipping sauce, lob it into a sandwich, it’s totally at home on a cheese board, a toastie with kimchi, hot sauce, nutt butt and taleggio oh.my.god.
One of our customers dips boiled eggs straight into the jar but that’s not my bag to be honest but the point is make it your own and tell us how you get on.
Every so often i’m going to stick up something easy and delicious for you to try if you want.
This is the easy one, but it couldn’t be any better if it tried. It’s so simple but so so good as a snack, especially if you have partaken in a sherry or 2. Its melty and cheesy and spicy, what more could you want?
So this is how I do it and what I use but its a free for all and you can do whatever you like.
First you need some bread, that goes without saying. Scéal bread is top of the pile when it comes to sourdough so I use that, I get my kimchi from the Fumbally I use Killeen Goat Gouda that I get from The Lilliput Stores up in Stoneybatter and I know a guy who makes a slightly spicy Peanut butter so I’ll use that.
First you want cheese on both slices of bread, then a layer of ™Harry’s Nut Butter followed by a layer of Fumbally Kimchi. Close the sandwich and butter the outside of each slice of bread.
Make sure the pan is nice and hot and then place the sandwich in the centre. The butter will start to sizzle and make the toast nice and crispy. When you see the cheese begin to melt turn it over and we are nearly done.
When you cheese has fully melted and is creeping out the side take it off the pan, Cut it in half and serve.
