Recipes
Date posted: 30/10/2023
Ingredients
| Philadelphia Original | 100g |
| Cranberry sauce | 10g |
| Dried cranberry, finely chopped | 15g |
| Breadcrumbs | 1 tbsp |
| Parmesan, grated | 60g |
| For the pesto | |
| Rocket | 50g |
| Extra virgin olive oil | 180g |
| Hazelnuts, blanched | 60g |
| Basil leaves | 10 |
| For the crumbing mix | |
| Everyday Favourites free range eggs | 2 |
| Everyday Favourites plain flour | 100g |
| Panko breadcrumbs | 100g |
| For the dressing | |
| Pickled radish | 1 |
| Shaves of Parmesan | |
| Rocket for serving | 25g |
Method
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- Mix the Philadelphia with the cranberry sauce, chopped cranberries, breadcrumbs and 10g of grated parmesan, season and chill this mixture down for a minimum of 1 hour.
- Whilst chilling make the pesto by combining rocket, extra virgin olive oil, hazelnuts, the rest of the grated parmesan and basil.
- Blend this until thoroughly combined and season.
- Make the crumbing mix by whisking the eggs until smooth, put the flour in another container and the breadcrumbs in another.
- Divide the Philly mix into three balls, drop them into the flour, eggs and breadcrumbs in that order.
- Deep fry the balls until crispy and hot.
- To plate the dish, spoon out three dots of pesto, place the balls on top.
- Dress the remaining rocket with the reserved pesto and dress this around the cheese balls.
- Finally, add 1 slice of radish on top of each ball, finish with shaved Parmesan.