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Cheddar beignets with sesame dressing

Cheddar beignets with sesame dressing

Cheddar beignets with sesame dressing

PT50M

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1
For the beignets, put the butter, water and sugar into a saucepan. Bring to the boil and add the flour, beating well until you have a smooth ball of paste that has left the sides of the saucepan clean
  • 50g of butter
  • 150ml of water
  • 1 tsp sugar
  • 75g of plain flour
2
Remove from the heat and stir in the cheddar, followed by the eggs, one at a time, beating all the time until you have a smooth paste. Season with salt and pepper and set aside
  • 50g of mature cheddar, finely grated plus 50g extra to serve
  • 2 eggs, beaten
  • salt
  • pepper
3
Fill another heavy-based pan one-third full with sunflower oil and place over a moderate heat – do not leave this pan unattended
  • sunflower oil, for deep frying
4
Using two spoons, add spoonfuls of the pastry to the pan - take care not to overcrowd the pan. Fry for about 5 minutes or until they are nicely browned and have risen to the surface of the oil
5
Remove the beignets with a slotted spoon and drain on kitchen paper and keep warm while you fry the rest of the pastry. Grate more cheese over the beignets while they are still warm
6
For the sesame dressing, blend all of the ingredients in a food processor or blender and season with salt and pepper to taste
  • 2 tbsp of sesame oil
  • 1 tbsp of sesame seeds
  • 4 tbsp of soy sauce
  • 2 tbsp of red wine vinegar
  • 1 tbsp of brown sugar
  • 1 piece of fresh ginger, 2cm piece grated
  • 1 lime, juice only
  • 1 red chilli, chopped
  • 1 garlic clove, chopped
  • 1 pinch of Szechuan pepper
  • 2 spring onions, chopped
  • 1 tsp olive oil
  • pepper
  • salt
7
Serve the beignets warm with a little dipping pot of the dressing

Ingredients

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Imperial

Cheddar beignets

Sesame dressing

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Cheddar beignets with sesame dressing

 
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