Wednesday, 28 October 2009

Somebody's Watching Me.

This week's theme at I Heart Cooking Clubs is Spooky Treats and Spirits and I decided to make Nigella's Fondue (Eye)Balls. They are tasty little morsels, crispy on the outside and soft in the middle with a winey flavour. They were very nice on a spinach salad, I used them much like I would fried chevre, and paired with a gorgeous little rib roast. A lovely dinner all around... but I couldn't shake the feeling I was being watched.

Music for eating food that is staring back at you. Press play.

I know I posted Rockwell last year. But really, can you ever get tired of Rockwell?
Fondue (Eye)Balls
Nigella Lawson, Feast

55 grams butter
1 tbsp olive oil
75 grams flour
150 ml dry white wine
150 ml milk
dash of chicken stock concentrate or a bit of a chicken stock cube
1/4 tsp grated nutmeg
100 grams finely chopped ham
3 tbsp parsley, chopped
3 tbsp grated parmesan
25 grams breadcrumbs or matzoh meal
oil for frying

Melt the butter and oil in a pan and add flour, stirring together to make a roux. Whisk in the wine and milk and the stock liquid or powder and keep stirring over medium heat until the white sauce comes to the boil and is really really thick. Cook, stirring for 5 minutes. Take the pan off the heat and stir in the nutmeg, pepper to taste, ham, parsley and cheese. Season to taste. Transfer to a shallow dish to cool and cover the surface with some plastic wrap to prevent a skin from forming. When cool, put in the fridge to become completely cold and solid. Roll teaspoonfuls of the mixture into balls and then coat in the crumbs. Heat 1 cm of oil in a frying pan and cook the fondue balls until golden on all sides, or deep fry. Don't be shy about frying times, I found the darker ones to be the best.

Decorate with olive halves, if desired!