Cheddar beignets with sesame dressing

Deep-fried, cheddar beignets make terrific bite-sized canapés and rarely fail to impress. The recipe includes a sesame dressing which adds a kick to the cheesy filling. You can vary the amount of chilli in the Asian-inspired dressing depending on how mild or hot you like it. Browse our collection of vegetarian recipes for more inspiration.

First published in 2015
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Ingredients

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Imperial

Cheddar beignets

  • 50g of mature cheddar, finely grated plus 50g extra to serve
  • 50g of butter
  • 150ml of water
  • 1 tsp sugar
  • 75g of plain flour
  • 2 eggs, beaten
  • salt
  • pepper
  • sunflower oil, for deep-frying

Sesame dressing

Equipment

  • Food processor or blender

Method

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
3
Fill another heavy-based pan one-third full with sunflower oil and place over a moderate heat – do not leave this pan unattended. Test the heat of the oil by adding a small piece of batter
  • sunflower oil, for deep-frying
4
Using two spoons, add spoonfuls of the pastry to the pan, taking 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, 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
7
Serve the beignets warm with a little dipping pot of the dressing
First published in 2015
share recipe:

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.

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