Although I saw no evidence of it on my trip to the area, San Francisco is known for blue cheese, so I went for the small-batch Scottish cheese, Lanark Blue, as the cheese course for my San Francisco themed supper club. It’s paired with a hot chilli jam and sourdough crackers. As always, the cheese was supplied by South Norwood cheesemonger Little Mouse, which also does online delivery if you’re not local.
Chilli jam
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Makes 1.5kg
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150g chillies
150g red pepper
1kg jam sugar
1 tbsp pectin
2 garlic cloves
juice of 1 lemon
500ml red wine vinegar
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Preheat a griddle pan and add the chillies and pepper. Cook, turning the chillies over halfway through the time, for 4 mins, then remove the chillies with tongs and turn the pepper over. Cook for a further 5-6 mins, until charred.
Remove and discard the seeds and cores from the chillies and pepper, then place the remainder in a liquidiser and purée until smooth. In a large saucepan, combine the purée with the sugar, pectin, garlic and red wine vinegar, then season with salt. Bring to the boil and then reduce heat to low, cooking for 1 hour, until the mixture is thick and glossy. Store in sterilised jars and keep in the fridge and use within two weeks once opened.
