Macclesfield Express - - LEISURE - AN­DREW NUT­TER


Makes 30 balls or six por­tions A GREAT cheesy snack, ap­pe­tiser or ideal as a vege­tar­ian starter.

If goats’ cheese isn’t to your taste, sub­sti­tute with a nice ma­ture ched­dar or Lan­cashire.

In­gre­di­ents: ●● 50g but­ter ●● Eight shal­lots fine­ly­chopped ●● Two cloves gar­lic ●● 50g plain flour ●● 100ml milk ●● 100ml goat’s cheese - crum­bled ●● Eight leaves fresh basil - shred­ded

To Serve: Fresh basil Parme­san shav­ings Bal­samic vinai­grette

Method: 1. In a small casse­role pan, melt the but­ter and add the chopped shal­lots and gar­lic, cook on a low heat for three to four min­utes un­til soft­ened. 2. Add the flour, mix well then cook out for one minute on a low light. 3. Pour in the milk slowly, then add the goat’s cheese, mix well then leave to cool – add the basil then sea­son to taste. 4. Roll the mix­ture into balls then roll in flour, then into the egg and fi­nally the bread crumbs, re­peat in the egg and again in the bread­crumbs. 5. When ready to serve deep fry in some hot oil 180C for three to four min­utes un­til a light golden colour. 6. Serve on their own show­ered with fresh basil or if de­sired a few shav­ings of fresh Parme­san and bal­samic vine­gar.

Nut­ters Restau­rant, Eden­field Road,

Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

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