These spicy cheesy bites are the perfect snack on a hot summer’s day or as a canape with pre-dinner drinks. Don’t worry if you don’t have all the ingredients for the dipping sauce - they are delicious with other dips such as garlic mayonnaise, hummus, sour cream or guacamole (just add a pinch of OLD BAY - we promise it makes everything taste better!).

INGREDIENTS

For the Cheese Bonbons:

  • 70g unsalted butter
  • 90g plain flour
  • 1 tsp French's Mustard
  • 100g Cheddar, grated
  • 2 tsp OLD BAY Seasoning
  • 250g full-fat milk
  • Salt and freshly ground black pepper, to taste
  • 2 large eggs
  • 50g panko breadcrumbs
  • Vegetable oil, for frying

For the Bois Boudran Dipping Sauce:

  • 100g good-quality ketchup
  • 4 tsp French’s Mustard
  • 2 tsp soy sauce
  • 3 tsp OLD BAY Seasoning
  • 50g olive oil
  • 1 tbsp balsamic vinegar
  • 1 garlic clove, crushed
  • 1 tsp finely chopped chives
  • 1 tsp finely chopped basil
  • 1 tbsp Worcestershire sauce
  • 1 tsp Schwartz dried rosemary
  • Salt and freshly ground black pepper, to taste

METHOD

  1. For the Cheese Bonbons: in a medium-sized saucepan set over a medium heat, melt the butter. Add the flour and continue to cook for 3-5 minutes, stirring often to prevent it from catching and burning, until you have a smooth, blonde mix. Stir in the mustard, cheese and 2 tsp OLD BAY until the cheese has completely melted.. Gradually add the remaining milk, whisking constantly, until smooth and all the milk has been added. Taste and season, if needed. Remove from the heat and leave to cool for 5 minutes.
  2. Whisk in the eggs until incorporated. Leave to cool before chilling in the fridge for about 1 hour or until completely cold.
  3. In a shallow bowl, mix the remaining OLD BAY with the panko breadcrumbs and a pinch of salt. Line a baking sheet with baking paper.
  4. Remove the cold cheese mixture from the fridge and scoop out 25 g, shape into a smooth ball before rolling in the seasoned breadcrumbs until completely coated. Place onto the prepared baking sheet and repeat with the remaining mixture - you should have around 24 balls. Cover and chill until ready to fry.
  5. Meanwhile, make the Bois Boudran Dipping Sauce. In a bowl mix all the ingredients together.
  6. When ready to fry: fill a deep heavy-based saucepan with about 3 cm of oil and heat until the temperature reaches 180C on a cooking thermometer. Add the bonbons and cook for about 2-3 minutes, turning regularly, until crisp and golden brown. Remove from the pan using a slotted spoon or strainer and place on kitchen paper to drain off any excess oil. Serve alongside the Bois Boudran Dipping Sauce. 

Chef’s Tip

The Bois Boudran Dipping Sauce is also great with fish, steak or burgers.