Tooty Frooty Cheese Roll Food

CHEESY TOTS

Steps:

• Bring a large pot of water to a boil. Add whole potatoes; boil until just soft, 15 to 20 minutes.
• Shred potatoes using a food processor. Transfer to a large bowl; allow to cool, about 10 minutes.
• Mix Cheddar cheese, fontina cheese, seasoned salt, garlic powder, and black pepper into potatoes until well combined. Shape 2 tablespoons of potato mixture at a time into thick disk shapes.
• Pour flour into a bowl. Whisk eggs together in a separate bowl. Pour panko into a separate bowl. Roll potato disks in flour, coat with egg, and roll in panko.
• Heat 2 inches oil in a heavy skillet to 350 degrees F (175 degrees C). Fry tots in batches until crispy and golden, about 4 minutes. Cool on a paper towel-lined tray, about 5 minutes. Season with salt.

TOOTY FROOTY CHEESE ROLL

Steps:

• Combine the DRIED, GLACE fruit and GLACE GINGER in a bowl.
• Add the Port, cover and allow to stand for 1-2 hours (the longer the better!).
• Soften the cream cheese and grated Cheddar cheese (I use the microwave for a few seconds to help me with this!).
• Then beat together and stir in the grated orange rind and fruit mixture.
• Cover and refrigerate for 1 hour.
• Roll the mixture into a'log' shape- to about 20cm (about 8").
• Roll in poppy seeds, cover and refrigerate for 24 hours.