Hot Cheese Skewers

Serves: Serves 4

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Ready In: 25 mins

1 - aubergine (egg plant)

1 large - carrot

1 large - courgette (zucchini)

1 - wheel Reblochon cheese

4 oz - plain flour

1½ tablespoons - curry powder

3 - egg yolks

3 oz - breadcrumbs

- Olive oil

- vegetable oil

- cherry tomatoes

- Basil

Using a mandolin or a vegetable peeler, slice eight thin strips from each vegetable and fry them in just a drizzle of olive oil until soft and lightly browned on both sides.
Cut the Reblochon cheese into 12 wedges. Lay two vegeatble strips into a cross. Place a wedge of cheese onto the top strip and fold the ends of the vegetable over onto the wedge. Fold in both sides so that the cheese is wrapped in vegetable. Repeat the process for all 12 wedges.
Mix the curry powder with the flour in a dish. In another dish, lightly beat the egg yolks with a fork. Place the breadcrumbs into a third dish. Coat the chese and vegetable wedges in the flour mix, followed by beaten egg yolks, and then breadcrumbs.
Skewer 3 wedges (1 of each vegetable) on 2 skewers and fry (turning once) in ½" (1cm) vegetable oil until golden brown. Serve the skewers with basil and cherry tomatoes.