Fried Manchego Cheese Food

MARINATED MANCHEGO

Steps:

• Cook garlic, orange, and oil in a small saucepan over medium heat, stirring occasionally, until garlic starts to turn golden, 10-12 minutes. Remove from heat and add rosemary sprigs. Season with salt and let cool.
• Pour garlic mixture into a medium bowl, add cheese, and gently toss to coat cheese. Cover and chill at least 12 hours before serving.
• Do Ahead
• Cheese can be marinated 3 days ahead. Keep chilled.

HONEY GLAZED FRIED MANCHEGO CHEESE

Steps:

• Place the flour, egg, and panko bread crumbs in 3 separate dishes.
• Dip the cheese cubes into each ingredient to coat, starting with the flour and ending with the panko.
• Preheat the canola oil in a deep fryer to 375 degrees F, (or in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F.) If you don't have a thermometer, a cube of bread will brown in about 3 minutes.
• Add the breaded cheese to the hot oil, in batches, and deep fry until the cubes are crisp and golden.
• Remove the cheese from the oil and place on a paper towel-lined baking sheet to absorb the excess oil. Transfer the cheese to a serving platter, drizzle with the honey, and dust with the paprika.

HONEY GLAZED FRIED MANCHEGO CHEESE

Steps:

• Place the flour, egg, and panko bread crumbs in 3 separate dishes.
• Dip the cheese cubes into each ingredient to coat, starting with the flour and ending with the panko.
• Preheat the canola oil in a deep fryer to 375 degrees F, (or in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F.) If you don't have a thermometer, a cube of bread will brown in about 3 minutes.
• Add the breaded cheese to the hot oil, in batches, and deep fry until the cubes are crisp and golden.
• Remove the cheese from the oil and place on a paper towel-lined baking sheet to absorb the excess oil. Transfer the cheese to a serving platter, drizzle with the honey, and dust with the paprika.

FRIED MANCHEGO CHEESE

Steps:

• Combine jalapeno and cilantro together in a bowl. Coat both Manchego cheese wedges with the mixture.
• Mix all-purpose flour, water, and crushed ice together in a bowl until there are no lumps in the flour. Dip cheese wedges into the batter.
• Heat vegetable oil in a large saucepan over medium-high heat. Dip cheese wedges into hot oil and fry until batter is crispy and browned, 3 to 4 minutes. Transfer fried cheese to paper towels layered on a plate to drain excess oil.

HONEY GLAZED FRIED MANCHEGO CHEESE

Steps:

• Place the flour, egg, and panko bread crumbs in 3 separate dishes.
• Dip the cheese cubes into each ingredient to coat, starting with the flour and ending with the panko.
• Preheat the canola oil in a deep fryer to 375 degrees F, (or in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F.) If you don't have a thermometer, a cube of bread will brown in about 3 minutes.
• Add the breaded cheese to the hot oil, in batches, and deep fry until the cubes are crisp and golden.
• Remove the cheese from the oil and place on a paper towel-lined baking sheet to absorb the excess oil. Transfer the cheese to a serving platter, drizzle with the honey, and dust with the paprika.

MANCHEGO CHEESE WITH SPICY PISTO

Steps:

• First make the spicy pisto. Heat the olive oil in a wok, add in the onion and garlic and fry gently, stirring often, until soft, around 5 minutes.
• Add the eggplant, red pepper, and chorizo and fry, stirring now and then, for 3-4 minutes.
• Add the zucchini and tomatoes and cook for a further 5 minutes.
• Season with salt and freshly ground pepper and mix in the parsley, basil and the olives.
• Coat the manchego cheese in the beaten egg, then the flour and then the breadcrumbs.
• Heat the olive oil in a large, heavy-based frying pan. Add in the coated manchego and fry gently until crisp and golden on both sides.
• Serve with the pisto.

WARM MANCHEGO CHEESE POPOVERS

Steps:

• Preheat oven to 425º.
• Lightly coat 24 1 3/4-inch muffin cups with cooking spray; set aside.
• Stir together eggs, milk, butter flour, salt and pepper.
• Add cheese, cilantro and olives.
• Fill prepared muffin cups almost to the top. Bake in 425º oven for 15-17 minutes or until golden brown.
• Serve warm.

MARINATED MANCHEGO CHEESE

Steps:

• Cut the cheese into bite sized pieces (1-inch by 1-inch). Leave the cheese's rind on. It acts as a stabilizer for the cheese pieces (don't worry if your cheese doesn't have the rind. This recipe will still work out. It is just more helpful and fancier when the rind is left).
• Mix together the oil, peppercorns, garlic, and herbs. Pour over cheese in a small bowl. Cover and chill for up to 3 days.