Fried Irish cheddar cheese lollipops with whiskey sauce

Chef Matt Dean Pettit brings you the kind of gold you can eat, fried cheddar cheese goodness!


INGREDIENTS

Irish whiskey BBQ sauce

METHOD

Fried Irish aged cheddar cheese Lollipops

  1. In 3 separate medium sized bowls add the flour into one, beaten eggs into one and breadcrumb mixture. First dip the Irish aged cheddar cheese in flour, then egg and then into bread crumbs fully coating. Coat all the cheese balls and skewer each one with a thick toothpick.
  2. In a medium pot, add the Canola oil and bring to a medium high temperature of 350F-375F. Slowly cook 2 – 3 at a time, carefully lowering the cheese ball sticks into the hot oil cooking each one for approximately 1-2 minutes or until crispy and golden brown.
  3. Remove and set aside on a paper towel lined plate.

Irish whiskey BBQ sauce

  1. In a large saucepot, heat the olive oil over medium heat. Saute shallots, onion, and garlic until soft and translucent approx 3-5 mins.
  2. Add in tomato paste and whisk to combine. Turn the heat to medium high and simmer for about a minute. Add and deglaze pan with the whiskey scraping up any bits from the bottom.
  3. Add in the remaining ingredients and bring to a boil. Once it boils, reduce the heat to low and simmer for 20 minutes.
  4. Season to taste with salt and pepper. Transfer to a blender, be very careful as the hot liquid may fly out with the heat and pressure so do it very blend slowly to start.
  5. Cool and Serve!

 

 

Join the conversation

What do you think?

0 comments

Please read our commenting policies

Hide the conversation