Curried Mango Cheese Ball Recipes

CURRIED CHEESE BALL WITH MANGO CHUTNEY

Steps:

• Mix together with an electric mixer the cream cheese, cheddar cheese, sherry, and curry powder.
• Refrigerate until it has firmed up- about 2-3 hours.
• Shape into a ball and place on serving plate.
• This may be made ahead and kept refrigerated.
• When ready to serve, pour some of the mango chutney over the cheese ball and serve.

MANGO CURRY CHEESE SPREAD

Steps:

• In a bowl with an electric mixer, or the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and cheddar cheese until well combined and fluffy. Add the curry powder and mix in well.
• Spoon cheese mixture into a 6-inch springform pan or a similar sized dish or bowl. (*You can use any dish that will make the mixture about 1-inch thick). Alternately, you can shape into a 6-inch disc by hand. Cover with plastic wrap and refrigerate at least 2 hours or up to 24 hours, until chilled and firm.
• Meanwhile, make the topping by combining the topping ingredients and stirring together the ingredients. (*You can use any or all of the topping ingredients you like or have on hand. If you are skipping some, add a bit more of the ones you are using, until you have a thick topping mixture). You can cover and refrigerate separately until ready to serve or use right away.
• To serve, remove from springform pan, if using. Spoon topping overtop and serve with crackers, apple slices or Naan chips or crisps.

CURRIED CHEESE BALL WITH FRUIT

Steps:

• In large bowl, beat all ingredients except peanuts, apples and pears with electric mixer on medium speed 2 to 3 minutes until well mixed and fluffy.
• Spoon cheese mixture onto plastic wrap; shape into a ball. Coat cheese ball with peanuts. Cover and refrigerate until serving. Serve with apple and pear slices.

MONSTER CURRIED CHEESE BALL

Steps:

• In a blender, cover and process the chutney and curry until pureed. In a small bowl, combine the cheeses and chutney mixture; beat until blended. Shape into a ball; wrap tightly in plastic wrap. Refrigerate overnight., Place on plate. Add the monster's hair and face, using the cabbage, green pepper, carrot and radish. Serve with crackers.

CURRIED CHEESE BALL

Steps:

• Beat cream cheese and cottage cheese until smooth.
• Add curry through coconut.
• Stir until incorporated.
• Cover and refrigerate overnight.
• Form into two balls and wrap in wax paper.
• Chill six more hours.
• Plate and pour chutney over cheese if desired.
• Serve with sesame crackers.

CURRIED CRAB SPREAD

Steps:

• In a small bowl, beat cream cheese, lemon zest, curry powder, salt and, if desired, chili sauce; gently fold in crab. Shape into a disk; wrap in plastic. Refrigerate 15 minutes., Meanwhile, in a large skillet, heat oil over medium heat. Add bread crumbs; cook and stir 2-3 minutes or until golden brown. Transfer bread crumbs to a shallow bowl., Unwrap disk and press all sides into bread crumbs; place on a serving plate. Spoon chutney over top; sprinkle with cilantro. Serve with crackers.

FLAYED MAN CHEESE BALL

Steps:

• Lightly coat plastic face mask with cooking spray (see Cook's Notes). Line the face mask with plastic wrap, taking care to press it down fully into the nose and eyes.
• Reserve two or three slices of prosciutto and set aside. Tear the remaining slices of prosciutto into strips and lay them into the mask to form the "muscle tissue." Start around the eyes, leaving eyes blank, and then create the cheeks, chin, and forehead.
• Take the two whole green olives and position them in the eye holes, pimento side-down. Set the mask aside.
• Combine the softened cream cheese, Cheddar, and Havarti cheeses in a mixing bowl. Add the chopped green olives and roasted red peppers. Use an electric mixer or clean hands to mix until thoroughly combined.
• Take a heaping spoonful of the cheese mixture and arrange it to form an eye around one olive, and then the other. Gently lay handfuls of the cheese mixture all around the mask, taking care not to move the slices of prosciutto. Press the cheese down as you work to fill in all of the crevices. When the mask is full, gently press in the cheese mixture all around the mask. Refrigerate for at least 30 minutes.
• Invert the mask onto a serving platter and gently remove the mask and the plastic wrap. You should be left with a gorgeous (and freaky) face. If there is cheese showing around the bottom edges, use the reserved prosciutto slices to cover it before serving.

CURRIED SWEDE SOUP & MANGO CHUTNEY CHEESE TOASTIES

Steps:

• Heat the oil and butter in a large saucepan or flameproof casserole dish over a medium heat, and fry the onion, celery and a large pinch of salt for 10 mins until the veg is soft and starting to caramelise. Stir in the ginger and garlic and cook for 1 min more. Add the cumin, ground coriander, turmeric and curry powder. Fry for 1 min more. Stir in the swede and stock. Bring to a simmer. Cover and simmer for 1 hr 15 mins more until the swede is soft. Season. Blitz using a hand blender until smooth. Stir in the cream.
• For the toasties, mix the cheddar with the spring onions, nigella seeds and coriander. Butter one side of each bread slice. Divide the cheese mix between two slices on the unbuttered side, add the chutney, and sandwich with the other slices, butter-side-out. Heat a medium pan over a medium-low heat, add the sandwiches, and weigh them down with another pan. Fry on each side for 4 mins until golden and the cheese has melted. Cut in half. Serve the soup in bowls topped with some yogurt and chilli flakes, with the cheese on toast on the side.