25 mins
Hot Cheese Skewers
Recipe by Graham
Melting cheese wrapped in thin vegetable strips and fried in a crisp breaded outer layer. What's not to like?
I tend to use Reblochon cheese because it's easy for me to source and it's totally yummy. However, any soft-bodied chees (like Brie or Camembert) will work just fine.
Courgette (Zucchini) Boats 
Pea and Bacon Pasties Ingredients for Hot Cheese Skewers
Currently displaying quantities in US Imperial Measurements
How to Cook Hot Cheese Skewers
- 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.
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Melting cheese wrapped in thin vegetable strips and fried in a crisp breaded outer layer. What's not to like?
