CHILI CHEESE
Deep fried chili vegan cheese served with guacamole and MIDSUMMER® HOT SALT
Serves 6
Ingredients
1 litre peanut or deep-frying oil
Chili cheese Filling:
300 g vegan cheese (mature cheddar style), roughly grated
2 tbsp creamy oat fraiche
2 tbsp nutritional yeast
60 g jalapeños, finely chopped
sea salt and freshly ground black pepper
Beer batter:
240 g plain (all-purpose) flour
2 tsp baking powder
1 tsp sea salt
200 ml aquafaba
330 ml beer, such as lager or brown ale
Guacamole:
4 ripe avocados
1 large tomato
1 medium shallot onion
2 garlic cloves
1 ½ tsp Midsummer hot salt
1 tblsp fresh mint (finely chopped)
1 tblsp fresh basil (finely chopped)
2 limes (juiced)
Method:
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Begin with the chili cheese filling.
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Add all the ingredients into a medium bowl, season well with freshly ground pepper and mix together.
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Form the mixture into little cheese balls and place them on an oven tray lined with parchment paper.
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Put them in the fridge for at least 4 hours so they hold together when it is time to deep fry them.
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Cut the avocados in half and remove the seeds.
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Scoop out the avocado from the skin, place in a bowl and roughly mash the avocados with a fork.
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Half the tomato and grate it on the cut side all the way down to the skin.
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Discard the skin and add the grated tomato into the bowl.
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On a chopping board, mince the onion and garlic with the MIDSUMMER® HOT SALT so that the coarse crystals break down the aromatics, transforming it into a paste.
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Add it to the bowl together with the rest of the ingredients and mix it all together with a fork.
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Mix the flour, baking powder and salt in a bowl.
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Whisk the aquafaba in another bowl, then stir the whisked egg and beer into the flour mixture.
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Stir to form an even mixture.
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Line a bowl with a few layers of paper towel and put it next to the cooker.
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Heat plenty of oil to 180°C in a high-sided saucepan.
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Reduce the heat and try to keep the temperature at 180°C as far as possible.
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Dip the cheese balls in the batter and then transfer them directly to the deep-fryer,
6-7 at a time for about 3 minutes, or until they are golden brown.
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Push them around carefully with a slotted spoon every now and again.
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Lift them out and drain on the paper towel-lined bowl.
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Sprinkle with some MIDSUMMER® HOT SALT and turn them so the salt is evenly distributed.
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Serve straight away with the guacamole on the side.
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Serve with fresh herbs such as basil and mint
