READY IN
25 mins
25 mins

Preparation Time: 10 Minutes
Cooking Time: 15 Minutes
Ingredients for Hot Cheese Skewers
If you are not familiar with any ingredients, please check our International Cooking Terms page.



Currently displaying quantities in US Imperial Measurements
Serves 4:
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
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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