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Recipe Detail Page
Mango Chutney Cheese Balls with Cashews
Holiday 2008
This spicy cheese mixture is quite more-ish, especially on sturdy woven whole-wheat crackers. For a fiery taste, use the full amount of fresh cayenne from a newly purchased stash, as cayenne goes flat over several months in storage. Fried shallots are inexpensively available at Asian stores.
Serves 8
2 cups (500 mL) grated old or extra-old cheddar cheese
½ cup (125 mL) creamy cottage cheese
1 tbsp (15 mL) orange juice
1 tsp (5 mL) curry powder
¼ tsp (1 mL) minced fresh garlic
⅛ to ¼ tsp (0.5 to 1 mL) cayenne
¼ cup (50 mL) fried shallots or 1 green onion, thinly sliced
¼ cup (50 mL) mango chutney solids, diced
1 cup (250 mL) salted cashews or peanuts, chopped
1 tbsp (15 mL) chopped fresh coriander or parsley
1. Combine cheddar, cottage cheese, orange juice, curry powder, garlic and cayenne in bowl of food processor.
2. Whirl until somewhat smooth and well mixed; stop as needed to scrape down sides of bowl. Turn into medium mixing bowl. Using a rubber spatula, stir in shallots and diced mango chutney; mix well.
3. Turn out half the cashews in a 6-inch (15-cm) circle on a long piece of plastic wrap laid on work surface. Heap cheese mixture into a ball over top. Sprinkle with remaining nuts.
4. Use plastic wrap to help shape into a ball with your hands. Press so most of nuts adhere; form into a slightly flattened circle from 4 to 5 inches (10 to 12 cm) in diameter. Wrap in plastic wrap; set on plate. Reshape as needed. To firm, refrigerate for 2 hours or for up to 2 or 3 days.
5. To serve, place on serving plate. Sprinkle with coriander.
Serves 8
