Recipe: stuffing bombs with melted Fontina cheese
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
These are insanely good; golden and crisp on the outside and melty and oozy in the middle. A great pre-dinner nibble and guaranteed crowd-pleasing recipe. We use Colman’s English mustard to flavour the sausage meat and fontina cheese for the middle, however mozzarella also works well if you prefer it.
Tip: make crispy sage leaves to garnish the stuffing bombs by adding some picked leaves to the pan and frying for 10 seconds. Place on kitchen roll, let them crisp up and then sprinkle with a little salt.
This post has been created in partnership with Colman’s.
Stuffing bombs with melted Fontina cheese
Heat 1 tbsp of oil in a small pan, add the onion and sauté until soft and translucent. Set aside to cool.
Place the remaining stuffing ingredients in a large bowl, add the onion and using your hands bring the mixture together. Season generously.
Take 1 tbsp of the stuffing and shape it into a disc in the palm of your hand, place ½ tsp of cheese in the centre and roll so it’s coated in the stuffing mixture. Mould into an even sized ball and repeat with the remaining mixture.
Place the breadcrumbs, flour and eggs in three separate shallow bowls. One at a time, dip the ball in flour, shake off the excess, followed by the egg mix and then coat with the panko breadcrumbs.
Heat enough oil in a deep pan to deep fry and bring up to 180ºC. Deep-fry for three minutes or until golden brown and piping hot in the middle. Keep warm in a low oven and serve on cocktail sticks.
Heat 1 tbsp of oil in a small pan, add the onion and sauté until soft and translucent. Set aside to cool.
Place the remaining stuffing ingredients in a large bowl, add the onion and using your hands bring the mixture together. Season generously.
Take 1 tbsp of the stuffing and shape it into a disc in the palm of your hand, place ½ tsp of cheese in the centre and roll so it’s coated in the stuffing mixture. Mould into an even sized ball and repeat with the remaining mixture.
Place the breadcrumbs, flour and eggs in three separate shallow bowls. One at a time, dip the ball in flour, shake off the excess, followed by the egg mix and then coat with the panko breadcrumbs.
Heat enough oil in a deep pan to deep fry and bring up to 180ºC. Deep-fry for three minutes or until golden brown and piping hot in the middle. Keep warm in a low oven and serve on cocktail sticks.
These are insanely good; golden and crisp on the outside and melty and oozy in the middle. A great pre-dinner nibble and guaranteed crowd-pleasing recipe. We use Colman’s English mustard to flavour the sausage meat and fontina cheese for the middle, however mozzarella also works well if you prefer it.
Tip: make crispy sage leaves to garnish the stuffing bombs by adding some picked leaves to the pan and frying for 10 seconds. Place on kitchen roll, let them crisp up and then sprinkle with a little salt.
This post has been created in partnership with Colman’s.
Stuffing bombs with melted Fontina cheese
Heat 1 tbsp of oil in a small pan, add the onion and sauté until soft and translucent. Set aside to cool.
Place the remaining stuffing ingredients in a large bowl, add the onion and using your hands bring the mixture together. Season generously.
Take 1 tbsp of the stuffing and shape it into a disc in the palm of your hand, place ½ tsp of cheese in the centre and roll so it’s coated in the stuffing mixture. Mould into an even sized ball and repeat with the remaining mixture.
Place the breadcrumbs, flour and eggs in three separate shallow bowls. One at a time, dip the ball in flour, shake off the excess, followed by the egg mix and then coat with the panko breadcrumbs.
Heat enough oil in a deep pan to deep fry and bring up to 180ºC. Deep-fry for three minutes or until golden brown and piping hot in the middle. Keep warm in a low oven and serve on cocktail sticks.
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