Serves 4
DIRECTIONS
Fresh Farm Cheese Balls
1. For Fresh Farm cheese balls, take all ingredients and pulse in processor until incorporated. Adjust salt to taste. Set in refrigerator to cool. Once cooled, scoop with ¾ ounce scooper and freeze.
2. For breading procedure whisk water and potato starch together, the mixture will look a little thin but will coat well once it comes into contact with the frozen cheese ball. Add more potato starch if it is too thin.
3. Pulse breadcrumbs in a food processor until they are consistently fine.
4. Dredge cheese ball into potato starch, then into breadcrumbs, place on fresh parchment and then put back in the freezer. Repeat the breading process two more times as this will help the cheese stay in the crust once fried.
Harissa
1. Toast Cumin seeds, Aleppo chili, Carraway, Fenugreek, clove, black pepper, celery seeds and coriander in a pan at low heat until fragrant. Blend to a fine powder in a spice grinder. Add remaining ingredients to a blender and
process until almost smooth. Put in a covered container. For best results, let sit overnight for flavors to meld.
To Serve
1. Bring a pot of high temp oil to 325˚F degree and fry cheese balls straight from freezer. Once fried, place on a metal tray over a paper towel and lightly salt. Put in a 300˚F degree oven for 4 minutes, or until hot.
2. Plate Harissa sauce on a warm plate and place cheese balls on top of sauce. Garnish with Frisée and sliced chives and oregano, dressed with a little lemon juice and olive oil.
