Cheeseballs Reinvented: Avocado Crema & Red Pepper Jam Delight
Welcome to our latest culinary adventure where we transform the humble cheeseball into a gourmet delight! In this episode, we're excited to share our unique recipe for Cheeseballs with Avocado Crema and Red Pepper Jam. This dish is a perfect blend of flavors and textures that will tantalize your taste buds.
Equipment
- 1 Food processor
- 1 deep frier
Ingredients
Crema
- 2 avocados ripe
- ½ kg greek yogurt
- 2 limes juiced
- handful of cilantro
- 1 pinch salt and black pepper
Cheese
- 250 g Graviera
- 250 g kefalotyri
- 2 eggs
- 120 g AP flour
Instructions
Crema
- take two ripe avocados, cut it around to the stone and open it
- scoop that straight into your food processor
- Add 1/2 kg of Greek yogurt
- add the juice of 2 limes
- add a big handful of cilantro
- add pinch of salt and black pepper and start mixing
- once ready scoop it out and put it in the fridge
Cheeses
- grate the cheeses using the big side of the grater and place them in a bowl
- break the eggs in a bowl and whisk them
- add the eggs in the bowl with the cheese
- add a pinch of black pepper
- finely chop some peppermint and add it in the bowl
- add 1 cup of all purpose flour
- using your hands make it into a nice combined mixture
- shape them into small ping pong ball
- have your breading station set up a bowl of all purpose flour two beaten eggs and panco breadcrumbs
- take the cheese balls and dip them into the flour, give them a toss around, then into the beaten egg and finally into the breadcrumbs, make sure they're covered all over
- place them in the fridge for 15 minutes
- fry the cheese balls in the fryer running at 180° for 4-5 minutes
- take them out on some paper and let them drip the excess oil
- lay down the avocado crema on the plate and place the cheese balls on top
- add half a slice of sour apple, a folded salami and pepper jam on top
- ready to serve