Warm Mush­room Salad with Parme­san Cheese Balls and Wal­nuts

Dish - - Recipes -

There’s noth­ing like a melt­ing ball of cheese to take your salad to the next level.

Wal­nut vinai­grette ¼ cup wal­nut oil

1½ ta­ble­spoons bal­samic vine­gar

1 tea­spoon Di­jon mus­tard 1 tea­spoon caster sugar

Cheese balls 25 grams but­ter

¼ cup plain flour

100 grams cream cheese, chopped, at room tem­per­a­ture

1½ cups grated parme­san 2½ cups bread­crumbs Wal­nut vinai­grette: 300ml milk 2 eggs

4 cups high smoke-point cook­ing oil, plus small chunk of bread for heat test

Mush­room and rocket salad 40 grams but­ter

2–3 ta­ble­spoons olive oil

800 grams mixed mush­rooms, sliced

3 ta­ble­spoons sherry 3 ta­ble­spoons cream

To serve 8 cups wild rocket

1 cup lightly

toasted wal­nuts ½ cup gar­lic aioli, (op­tional) sea salt and ground pep­per Whisk all in­gre­di­ents to com­bine. Set aside.

Cheese balls: Melt but­ter in a mi­crowave-safe bowl and add flour. Whisk to com­bine with ¼ cup of the milk, mi­crowave for 1 minute, whisk again, then add the re­main­der of the milk.

Cook in the mi­crowave in 45-second bursts, whisk­ing in be­tween un­til smooth and thick. Add cream cheese and parme­san and leave to sit for 30 sec­onds.

Whisk un­til smooth and com­bined, if nec­es­sary giv­ing one more 30-second burst in the mi­crowave. Sea­son with sea salt, cover with plas­tic wrap then leave to chill in the fridge for two hours.

Put bread­crumbs in a shal­low bowl and whisk eggs in an­other. Line an oven tray with bak­ing pa­per.

Take heaped tea­spoons of the cheese mix­ture and roll lightly into balls (about 24). Roll in the bread­crumbs to coat, then dip in the eggs, then again in the bread­crumbs to coat well, and place on pre­pared tray. Chill for at least three hours un­til ready to cook.

Heat oil in a deep pot un­til a small chunk of bread dropped in pops back up to the top in 20 sec­onds.

Pre­heat oven to 160°C.

Cook cheese balls in batches un­til golden. Drain and keep hot in the oven for up to 10 min­utes, un­til ready to serve.

Mush­room and rocket salad: Heat the oil and but­ter to­gether in a large deep fry­ing pan. Add the mush­rooms, sea­son well with sea salt and freshly ground black pep­per and cook over a medium high heat for 8 min­utes.

Add the sherry and cream and cook an­other 5 min­utes un­til the mush­rooms are cooked through and most of the liq­uid has been ab­sorbed.

To serve the salad, layer rocket with mush­rooms, top with cheese balls and wal­nuts and driz­zle over the dress­ing. If de­sired add a lit­tle aioli on the side. Serves 6

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