These crispy and spicy snacks would be great with a cold glass of beer.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|6 tbsp butter||1 tbsp olive oil|
|1/3 cup plus 1 tbsp all-purpose flour, plus extra for dusting||1 fresh hot red chile, seeded and chopped|
|1 1/2 cups milk||1 garlic clove, crushed|
|2 large eggs, beaten, plus 3 large egg yolks||one 14.5 oz (411 g) can chopped tomatoes|
|2 cups grated Emmental or Swiss cheese||1 tsp sugar|
|salt and freshly ground black pepper||1/2 cup heavy cream|
|pinch of freshly grated nutmeg||2/3 cup oil|
|1 cup fresh breadcrumbs|
To prepare the nuggets, melt the butter in a saucepan over low heat. Whisk in the flour and cook without browning for 1 minute. Whisk in the milk, increase the heat to medium, and bring to a boil, whisking often, until smooth and thick. Return the heat to low and simmer gently, whisking often, for 5 minutes.
Remove the saucepan from the heat and beat in the egg yolks, one at a time. Sir in the cheese, then season with salt, pepper, and nutmeg. Spread out the mixture in a shallow rectangular dish in a layer about 3/4 in (2cm) deep, smoothing the top. Cover with plastic wrap and refrigerate for at least 8 hours.
Cut the mixture into pieces about 3/4 × 2in (2 × 5cm), then shape into nuggets. Roll in flour, dip in beaten egg, then roll in the bread crumbs until coated. Chill on wax paper for 1 hour.
To make the dip, heat the oil in a frying pan over medium heat. Add the red pepper, chile, and garlic and cook, stirring often, about 4 minutes, until softened. Add the tomatoes and sugar, cover, and simmer for 30 minutes. Puree in a blender, then add the cream.
Heat the vegetable oil in a frying pan over high heat until shimmering. In batches, fry the nuggets, turning often, about 3 minutes, until golden brown. Transfer to paper towels to drain. Serve hot or warm, with the dip.
The cheese mixture (without breading) and dip can be made 1 day ahead and stored, covered, in the refrigerator.
To make Herbed Cheese Nuggets variation: Stir in 2 tablespoons chopped parsley, chives, and/or thyme with the cheese. Substitute Gruyere or sharp Cheddar for the Emmental, if you wish.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf