Panko Fried Chilli Cheese Bites with Parsley Oil Dip Recipe

Instructions

1. Step 1

   Two days ahead of serving, make the pickled habaneros. Add the sliced habaneros to a clean mason jar. Bring the remaining pickled habanero ingredients to a simmer over a medium heat, stirring to dissolve the sugar | Ingredients: 14 1/8 oz of fresh habanero chillies, finely sliced , 6 3/4 fl oz of white wine vinegar , 6 3/4 fl oz of water , 2 tbsp of caster sugar , 1 tsp mustard seeds , 1 tsp flaky sea salt , 2 bay leaves

2. Step 2

   Once at a simmer, remove from the heat and leave for around 30 minutes to cool to room temperature

3. Step 3

   Pour the cooled pickling liquid over the habaneros, then seal the jar and leave the mix to pickle in the fridge for two days

4. Step 4

   The day of serving, prepare the panko chilli cheese bites. Toss the red Leicester with the cornflour then mix in the jalapenos | Ingredients: 12 1/3 oz of red Leicester cheese, grated , 2 tbsp of Doves Farm Organic Cornflour , 2 fresh jalapeño peppers, seeds removed and finely diced

5. Step 5

   Meanwhile, bring the stock to a simmer, then remove from the heat | Ingredients: 6 3/4 fl oz of chicken stock

6. Step 6

   Stir the chilli cheese cornflour mix into the hot stock, a small amount at a time, stirring as you go to melt the cheese

7. Step 7

   Once the cheese is all incorporated, transfer the mixture to a bowl and chill in the fridge for about 4 hours, or until thoroughly chilled

8. Step 8

   Meanwhile, add all of the ingredients for the parsley oil dip to a blender and blitz until smooth | Ingredients: 1 bunch of fresh parsley, leaves picked , 5 garlic cloves, peeled , 6 3/4 fl oz of extra virgin olive oil , 1 tbsp of balsamic vinegar , salt and pepper to taste

9. Step 9

   Taste, adjust the salt and pepper as needed, then set aside until ready to serve

10. Step 10

    Roll the cheese mixture into small balls (about a tablespoon of mixture for each ball), using slightly oiled hands to prevent sticking

11. Step 11

    Set up three bowls, then add the seasoned flour to one, beaten eggs to another and the panko to the final one | Ingredients: 5 1/3 oz of flour , 2 whole eggs, beaten , 5 1/3 oz of Panko breadcrumbs

12. Step 12

    Bring enough vegetable oil deep-fry the cheese balls to 180°C in a large, heavy-bottomed and high-sided pot | Ingredients: vegetable oil, for frying

13. Step 13

    Meanwhile, coat each of the balls in the flour, then the egg, then the panko

14. Step 14

    Deep-fry each of the chilli cheese bites for a few minutes at a time, or until golden. Remove with a slotted spoon and drain on paper towel

15. Step 15

    Serve the bites topped with the habaneros, grated parmesan and black pepper, and with the parsley oil dip on the side | Ingredients: 1/2 oz of Parmesan, microplaned/grated , cracked black pepper