Cheese Nuggets

Directions

1. 1
   To prepare the nuggets, melt the butter in a saucepan over low heat.
2. 2
   Whisk in the flour and cook without browning for 1 minute.
3. 3
   Whisk in the milk, increase the heat to medium, and bring to a boil, whisking often, until smooth and thick.
4. 4
   Return the heat to low and simmer gently, whisking often, for 5 minutes.
5. 5
   Remove the saucepan from the heat and beat in the egg yolks, one at a time.
6. 6
   Sir in the cheese, then season with salt, pepper, and nutmeg.
7. 7
   Spread out the mixture in a shallow rectangular dish in a layer about 3/4 in (2cm) deep, smoothing the top.
8. 8
   Cover with plastic wrap and refrigerate for at least 8 hours.
9. 9
   Cut the mixture into pieces about 3/4 x 2in (2 x 5cm), then shape into nuggets.
10. 10
    Roll in flour, dip in beaten egg, then roll in the bread crumbs until coated.
11. 11
    Chill on wax paper for 1 hour.
12. 12
    To make the dip, heat the oil in a frying pan over medium heat.
13. 13
    Add the red pepper, chile, and garlic and cook, stirring often, about 4 minutes, until softened, Add the tomatoes and sugar, cover, and simmer for 30 minutes.
14. 14
    Puree in a blender, then add the cream.
15. 15
    Heat the vegetable oil in a frying pan over high heat until shimmering.
16. 16
    In batches, fry the nuggets, turning often, about 3 minutes, until golden brown.
17. 17
    Transfer to paper towels to drain.
18. 18
    Serve hot or warm, with the dip.
19. 19
    Variation
20. 20
    Herbed Cheese Nuggets:
21. 21
    Stir in 2 tablespoons chopped parsley, chives, and/or thyme with the cheese.
22. 22
    Substitute Gruyere or sharp Cheddar for the Emmental, if you wish.