Cheese beignet
Deliciously light and fluffy fritters filled with gooey melted cheese, perfect for a snack to kick off any meal.
Beignet (6 portions)
50g Comte
50g Butter
150ml Water
1tsp Sugar
75g Flour (plain)
2 Eggs (Burford brown, Clarence Court)
Salt+pepper
Start by melting the butter in water. Add the flour and cook for 2-3 minutes until smooth and coming away from the side of the pan.
Place in a bowl with the melted cheese and mix thoroughly until combined.
Add one egg at a time and mix fully before adding the next egg. Check seasoning and place in a piping bag until ready to fry.
Fry at 180C until the batter is crisp and golden, season with fine salt while the beignets are still hot.
Cover in more grated Comte.
Chilli + garlic dip (100G)
This is great with lots of things, try it over your broccoli to spice up your dinner.
110g Red chilli (weight after seeds removed)
30g Garlic (cloves)
3g Salt
200g Olive oil
Prep your chilli and garlic. Place in a small pan covered in olive oil.
Bring the pan to a slow simmer, once the oil is bubbling turn the heat right down and leave the chilli and garlic to cook for 30/45 minutes.
Take the chilli and garlic from the oil and blend until smooth, add some seasoning and more of the olive oil until you have the desired consistency.
