Clover Cheese Bombs with Fresh Tomato and Basil...
The perfect spot filler? Ask for cheese, please.
Recipe by Anél Potgieter
Clover cheese bombs ingredients:
800g Clover gouda cheese, cut into sticks, 7cm x 1.5 cm
1 cup flour
3 eggs, whisked
1 cup breadcrumbs
1 teaspoon dried oregano
Oil for deep frying
Tomato and basil relish:
4 medium ripe tomatoes, seeded and chopped
1 handful fresh basil, roughly chopped
1 small garlic clove, grated
1 tablespoon Olive Pride extra virgin olive oil
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper to taste
Set up a breading station by pouring the flour into one bowl, the eggs into a second and the breadcrumbs and oregano into a third.
To keep your hands from becoming breaded, use one to handle the sticks while they are dry and the other hand while they are wet.
Dredge the Clover gouda cheese sticks in the flour first, then shake off any excess before adding to the egg. Coat well with the egg, drain well then toss into the breadcrumbs.
Coat well then let rest in the fridge. Coat a second time. Rest it again in the fridge.
Fry in oil at 190°C until golden brown and crispy.