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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.