Tuesday 15 September 2015

Cornflake Crusted Chilli Cheese Sticks

Nestlé Gluten Free Cornflakes challenged me to create a recipe using their cornflakes...

They have partnered with acclaimed chef, Phil Vickery, to create three exclusive gluten free recipes using the Nestlé Gluten Free Cornflakes as an ingredient. A ‘how to’ film of each recipe is available on YouTube, click the links below for each video. The Leek and Gruyere Tart looks delicious; I will be giving it a go.  

So, on to my recipe. The first recipes that came to mind were sweet, like chocolate cornflake cakes. But I wanted to do something savoury and indulgent. 

These Chilli Cheese Sticks are so flavoursome. The contrasting textures between the melted cheese and the crisp, crunchy cornflake coating is to die for. 

(Makes 6)

240g block of extra strong mature cheddar cheese
60g Nestle Gluten Free Cornflakes
40g plain gluten free flour
1 tsp dried oregano
1/2 tsp chilli powder
1/2 tsp paprika
1 egg
Salt & pepper, to taste
Chilli sauce, to serve

Line up three bowls and line a baking tray with baking paper. Preheat the oven to 200c.

Place the flour in the first bowl. Add the oregano, chilli powder, paprika and seasoning and mix to combine. Then crack the egg into the second bowl and beat.

Whiz the cornflakes in a food processor until all broken up into tiny pieces. Don't overdo it, you don't want it too fine; you still want some crunch and texture. Pour into the third bowl.

Cut the cheese into 6 evenly sized sticks then start coating them. First dip one in the flour and toss until coated. Transfer to the egg bowl and coat in the egg. Then finally dip it into the cornflake bowl, making sure all sides are completely covered in the crispy coating. Place on the lined baking tray.

Repeat the process with each stick and then cook in the oven for 5 -7 minutes until the cheese is melting.

Eat straight away while hot a gooey in the middle. The cheese will harden again as it cools.

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