Ingredients
Macadamia Cheese Ball
- 250 g Cracker Barrel Cheese, cubed
- 250 g Philadelphia cream cheese, cubed
- 2 tbsp tomato sauce
- 1 tbsp Worcestershire sauce
- 20 g red capsicum, cut in half
- 10 g shallot, cut in half
- dash Tabasco sauce, to taste (if using)
- 150 g Macadamia's, whole or halved
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Put 150g macadamia nuts in the TM bowl. Crush 4 sec/Sp 5.5. Set aside.
Put cubed Cracker Barrel Cheese in the TM bowl. Grate 9 sec/Sp 5.5. Set aside.
Place shallot and capsicum in the TM bowl. Chop 5 sec/Sp 7. Leave in TM bowl.
Add cubed Philadelphia Cream Cheese, grated Cracker Barrel Cheese, Tomato Sauce, Worcestershire Sauce and Tabasco Sauce (if you are using) to the TM bowl and mix 12 sec/
"Counter-clockwise operation" /Sp 4.5.Divide mix into 2 balls and refrigerate for up to 1 hour. (The 2nd ball can be wrapped in GladWrap and frozen for use later).
Using a ThermoMat (or plate), place some of the crushed nuts in the centre. Put one of the cheeseballs on top of the crushed nuts and continue to cover the cheese ball in the crushed macadamias until the ball is covered.
Wrap in GladWrap and refrigerate for approx 1-2 hours or until ready to serve.
Remove from fridge 1/2 hour before serving to allow cheese ball to soften slightly.
Serve with crackers and Enjoy!
Macadamia Cheese Ball
Tip
[[wysiwyg_imageupload:616:]]This image shows how to use the Philadelphia box as a guide to how big to cut the shallot and capsicum.
Ensure cheese is very cold and straight from the fridge when grating.
The cheese ball can be rolled in whatever you like. We like the treat of Macadamias, but you can use any nut crushed in step 1. Alternatively you use a combination of nuts and parsley, or sesame seeds or poppy seeds or even a combination of 2 part curry powder to one part paprika.
The Cracker Barrel cheese can be substituted with your family favourite block of Cheddar cheese.
The cheeseballs can be made in advance and frozen or will easily keep in your fridge for approximately 1 week.
This CAN be made in the TM31.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Rural aussie:So pleased! Thanks for the review!
Great recipe,everyone loved it. Thanks
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