These delicious, slightly salty fried cheese balls are inspired by those at Waiheke Island’s fabulous Casita Miro restaurant.
Serves: 4 as an entrée
INGREDIENTS
220 grams soft goat cheese, roughly chopped
60 grams cream cheese, slightly softened
1 egg, whisked
1½ cups breadcrumbs
2 cups high smoke point cooking oil, such as rice bran or grapeseed
To serve
1½ cups wild rocket
1 tablespoon olive oil
2 teaspoons white balsamic vinegar
2 tablespoons good-quality runny honey
½ cup flaked almonds, lightly toasted
METHOD
Put the cheeses in a small bowl and mash to a firm, smooth paste. Put in the fridge to firm up for 20 minutes.
Roll the cheese into 12 balls (just smaller than a golfball). Place on a tray lined with baking paper and chill again for half an hour.
Dip the balls in the whisked egg, then roll in the breadcrumbs. Repeat. Chill again for at least half an hour (or up to 12 hours).
Heat the oil until a small piece of bread dropped in pops up to the surface and goes brown in about 20 seconds. Fry balls for a few minutes until golden. Test with one ball first to ensure your oil temperature is correct.
Drain well on paper towels and serve on the rocket tossed with oil and vinegar. Drizzle with honey and sprinkle with flaked almonds. Makes 12
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.