TĪHI KIKORANGI TŌHI

4 slices of Ploughmans
Half a block of tīhi kikorangi
1 onion
Half a cup of cream
1 tablespoon of brown sugar
Butter

1. Halve the onion then slice thinly.
2. Break the tīhi kikorangi into chunks and place in a pot.
3. Add the cream then gently heat until the tīhi kikorangi has melted and the mix reaches a light simmer. Then remove from heat and allow to cool.
4. Place a separate pot over a low heat then add your onions and brown sugar.
5. Stir your onions regularly as they slowly caramelise. This is a slow process that can’t be rushed. When they’re a deep brown colour they’re ready.
6. Take your 4 slices of Ploughmans and butter the outside.
7. Use a spoon to spread your tīhi kikorangi mix onto the inside of 2 slices of Ploughmans.
8. Spread the caramelised onions across the inside of the other 2 slices.
9. Cook in a fry pan over a medium heat until each side is a golden brown, then finish off in the oven.
10. Slice, plate and dig in!