A little cheesy and big on taste
THESE cheese balls are perfectly delectable little mouthfuls. You will have plenty of dukkah left to dip with bread and olive oil, or to use as a crumble on vegetable bakes and crepes.
First, make the dukkah. It’s a Middle Eastern-style dry dip that will take two minutes in a food processor.
Dukkah keeps well in the fridge for a week or more.
Calendula cheese balls with native dukkah
INDGREDIENTS: Native dukkah – ◗ ½ cup raw sesame seeds ◗ 1 cup raw almonds ◗ 1 tsp salt ◗ ½ tsp cumin powder
◗ 4 heaped tsp powdered lemon myrtle leaves ◗ Tasmanian pepper to taste
Calendula cheese balls – ◗ 125g cream cheese ◗ 1 cup grated tasty cheese ◗ 1 tsp smoked paprika ◗ 1 tbs diced spring onion ◗ 1 tbs bread and butter pickled cucumber slices, chopped ◗ 1 tsp calendula petals ◗ 2 tbs extra calendula petals for rolling the balls
METHOD: Dukkah – heat the sesame seeds in a fry pan, stirring continually, until lightly golden and slightly fragrant.
Place all ingredients, including the sesame seeds, into a food processor. Blend until all the ingredients are crumbled.
Calendula cheese balls – add the ingredients for the cheese balls to a bowl but keep aside the extra calendula petals.
Combine ingredients with a fork. Roll into small balls with damp hands.
Mix ½ cup dukkah with the extra calendula petals.
Roll the cheese balls in this mixture.
They are now ready to serve.