| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Vegetarian |
Sainsbury10 |
4 |
servings |
INGREDIENTS
| 1 |
|
450 g bag cauliflower florets or 1 large |
|
|
; cauliflower cut into even sized |
|
|
; florets |
| 75 |
g |
Italian Gorgonzola cheese; cut into small |
|
|
; cubes (3oz) |
| 2 |
md |
Size eggs; beaten |
| 1 |
|
100 g pack hazelnut kernels; coarsely processed |
|
|
; and lightly |
|
|
; toasted. |
| 50 |
g |
Fresh white breadcrumbs; (2oz) |
|
|
Oil to deep fat fry |
INSTRUCTIONS
Cook the cauliflower following instructions on the pack or in a large
saucepan of boiling salted water until just tender. Drain well and
allow to cool.
When cool enough to handle, insert pieces of cheese in amongst the
floret stems, pushing in well to ensure the cheese is secure.
Mix together the nuts and breadcrumbs. Dip the cauliflower florets in
the egg, then coat in the nuts and breadcrumbs. Repeat this process
until all the florets are coated.
Preheat the oil in a saucepan or deep fat fryer to 180 C, 350 F.
Deep fry for 4-5 minutes or until golden brown. Drain on absorbant
kitchen paper.
Notes Serve as a starter with a fruit chutney and a salad garnish or
alternatively as a vegetable accompaniment for a main meal.
Converted by MC_Buster.
NOTES : A vegetarian dish suitable for accompanying a main course.
Converted by MM_Buster v2.0l.
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