Home > Food > Recipes > Cheese Nuggets
Top Recipe Galleries
View All »
Cheese Nuggets
Type: Appetizers and Snacks
These crispy and spicy snacks would be great with a cold glass of beer
Prep Time: 45M, plus chilling
Cooking Time: 1H
Serves: makes 4 servings
Ingredients:
- 6 tbsp butter
- 1/3 cup plus 1 tbsp all-purpose flour, plus extra for dusting
- 2 1/2 cups milk
- 2 large eggs, beaten, plus 3 large egg yolks
- 2 cups grated Emmental or Swiss cheese
- salt and freshly ground black pepper
- pinch of freshly grated nutmeg
- 1 cup fresh breadcrumbs
- 2/3 cup oil
For the spicy pepper dip
- 1 tbsp olive oil
- 1 red pepper, seeded and chopped
- 1 fresh hot red chile, seeded and chopped
- 1 garlic clove, crushed
- one 14.5oz ( 411g) can chopped tomatoes
- 1 tsp sugar
- 1/2 cup heavy cream
Directions:
- To prepare the nuggets, melt the butter in a saucepan over low heat. Whisk in the flour and cook without browning for 1 minute. Whisk in the milk, increase the heat to medium, and bring to a boil, whisking often, until smooth and thick. Return the heat to low and simmer gently, whisking often, for 5 minutes.
- Remove the saucepan from the heat and beat in the egg yolks, one at a time. Sir in the cheese, then season with salt, pepper, and nutmeg. Spread out the mixture in a shallow rectangular dish in a layer about 3/4in (2cm) deep, smoothing the top. Cover with plastic wrap and refrigerate for at least 8 hours.
- Cut the mixture into pieces about 3/4 × 2in (2 × 5cm), then shape into nuggets. Roll in flour, dip in beaten egg, then roll in the bread crumbs until coated. Chill on wax paper for 1 hour.
- To make the dip, heat the oil in a frying pan over medium heat. Add the red pepper, chile, and garlic and cook, stirring often, about 4 minutes, until softened, Add the tomatoes and sugar, cover, and simmer for 30 minutes. Purée in a blender, then add the cream.
- Heat the vegetable oil in a frying pan over high heat until shimmering. In batches, fry the nuggets, turning often, about 3 minutes, until golden brown. Transfer to paper towels to drain. Serve hot or warm, with the dip.
- the nuggets can be frozen, cooked or uncooked, for up to 3 months
- Prepare ahead: The cheese mixture (without breading) and dip can made 1 day ahead and stored, covered, in the refrigerator.
- Good with pre-dinner drinks or as part of a buffet.
Variations
Herbed Cheese Nuggets: Stir in 2 tablespoons chopped parsley, chives, and/or thyme with the cheese. Substitute Gruyère or sharp Cheddar for the Emmental, if you wish.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!
Advertisement
highlights
8 Printable Thank-You Cards for Teachers
As the end of the school year approaches, it's nice to thank your favorite educators for all their hard work. Print any of these free printable teacher appreciation cards to show your gratitude in a cute and simple way.
Great Gift Ideas for Dad's First Father's Day
Every dad's first Father's Day is a special one. Honor Daddy's important new role with a fun and heartfelt gift from you and your baby.
Explore Funbrain Jr. with Your Preschooler
Looking for fun online games, adorable stories, and cool printables for preschoolers and kindergartners? Check out the new Funbrain Jr., a fun place to learn for children ages 2 to 6.
11 Succulent Vegetarian Recipes for the Grill
Barbecue season isn't just for meat-lovers! These vegetarian recipes for the grill are a healthy and delicious alternative to typical barbecue fare.
Cooking Tips
More Videos:
