Chef Jose's Sheep Milk Cheese + Brioche ,Tomato Jam, Cactus salad

  • 0






3 cups (375 g) all-purpose flour

3 tbsp sugar

1 1/2 tsp fresh yeast

1 tbsp kosher salt

1/2 cup (140 g) eggs

1/2 cup plus 1 tbsp (130 ml)

whole (full-fat) milk

4 ounces (115 g) unsalted butter, diced into small cubes and chilled

1 egg, lightly beaten

Tomato jam

Generous 1 pound (500 g) tomatoes, chopped

1/2 cup plus 3 tbsp (150 g) sugar

1 tbsp balsamic vinegar

1 dried chile chipotle

Juice of 1 lime


4 slices Roncal Spanish sheeps milk

1/4 cup (60 ml) honeycomb

Grilled Cactus Salad

3 Grilled cactus

1tblsp extra virgin oil

2 yellow peppers

2 red peppers

Salt & pepper to taste

1 tsp lime juice



In the bowl of a stand mixer fitted with the dough hook, mix the flour with the sugar, yeast, and salt. Add the eggs one by one. Pour in the milk and mix until thoroughly incorporated. With mixer on low speed, gradually add the butter. Continue kneading until the dough is smooth and elastic. Transfer the dough to a bowl. Cover the bowl with a cloth and let the dough rise for 30 minutes. Refrigerate for 12 hours.

Divide the dough into 3-ounce (90 g) portions, roll each one into a ball, and shape into a cylinder. Put them on a baking sheet and let rise until doubled in volume. Glaze the rolls with the beaten egg. Bake in a 330°F (165°C/Gas Mark 3) oven for 30 minutes, or until browned. Cool to room temperature.

Tomato jam

Place the tomatoes, sugar, vinegar, chipotle, and lime juice in a pot and cook over medium heat, stirring every once in a while, until the tomatoes break down and the mixture reaches the consistency of jam. Let cool.

Grilled cactus salad

After cactus has been grilled, slice it and set it aside, Remove seeds and ribs from peppers; cut lengthwise into strips and halve crosswise.

Heat oil in a large nonstick skillet over medium heat. Add bell peppers, season with salt and pepper. Cook, stirring occasionally, until peppers are just tender, about 8 mins add cactus and sautéed for 2 more mins, cool down and add lime juice.


Toast 4 1/2-inch (1 cm) slices of the brioche in a 350°F (180°C/Gas Mark 4) oven for 2 minutes. Smear one side of each slice with tomato jam and divide among four plates. Place a roncal slice to one side of each slice of brioche and garnish with the honeycomb and cactus salad.