Dadinhos (cheese cubes) with chilli jam

(serves 4)

Ingredients

250ml whole milk 75g halloumi cheese, finely grated 75g smoked cheese, finely grated 125g granulated tapioca A generous pinch of salt and ground white pepper Vegetable oil for deep frying

For the chilli jam:

50g or two to three red chillies 600g pectin sugar (jam sugar) 235ml apple cider vinegar A large jam jar or two

Method

1. Gently heat the milk to scalding point in a small heavy based saucepan. Combine the cheese and tapioca in a bowl and slowly add the hot milk, stirring constantly to prevent lumps forming 2. Season the mixture and continue to stir until thick. Line a baking tray (one to two inches deep) with Cling-film and pour the cheese mixture into it, spread out until even and then cover the surface with Cling-film (to prevent a skin forming). Leave to cool and refrigerate for at least four hours. 3. Meanwhile slice the chillies in half lengthways and scrape out the seeds, roughly chop and then blend in a food processor, but not to a purée. 4. Place the sugar and blended chilliesh ll in to a large,l h heavy based sauce pan. Stir briefly, then bring to the boil for around 15 minutes. When your jam is ready, skim any foam off the top, and pour into a bowl. 5. When ready to serve the dadinhos, preheat the vegetable oil in a deep fat fryer to 180°c, take the cheese mixture out of the baking tray and cut into even sized cubes, deep fry in small batches until golden and serve with the hot or cold chilli jam.