Fried jalapeño and Le Gruyère AOP mac and cheese, semi-dried tomato pesto
These deep-fried Le Gruyère AOP macaroni and cheese bites from Kerth Gumbs are sure to be a favourite. The sharp flavour of jalapeño and sun-dried tomato pesto helps balance the richness of the flavourful Gruyère cheese sauce. These bites can be breaded and frozen in advance so that they can be fried just before serving.
Ingredients
Metric
Imperial
Mac and cheese
- 250g of macaroni pasta
- 50g of butter
- 50g of plain flour
- 6g of fine salt
- 20g of tomato paste
- 12g of vegetable bouillon powder
- 1/2 tsp ground white pepper
- 1/2 tsp smoked paprika
- 75ml of white wine
- 375ml of milk
- 75g of Gruyère
- 35g of cream cheese
- 20g of Parmesan
- 30g of pickled jalapeños, chopped
- 25ml of pickle juice, from the jalapeños
- vegetable oil, for deep-frying
Tomato pesto
- 70g of piquillo peppers
- 100g of semi-dried tomatoes
- 40g of ketchup
- 3g of Maldon salt
- 1/2 small garlic clove
- 1/4 tsp dried oregano
- 10g of grated Parmesan
- 25ml of olive oil
Method
Cook the macaroni in boiling, salted water for 10 mins and then drain and set aside
- 250g of macaroni pasta
Melt the butter in a pan, and then whisk in the flour. Cook out the flour for 3 minutes, then add the fine sea salt, tomato paste, bouillon, white pepper, smoked paprika, white wine and the milk, whisking constantly until the mixture is thick and smooth
- 50g of butter
- 50g of plain flour
- 6g of fine salt
- 20g of tomato paste
- 12g of vegetable bouillon powder
- 1/2 tsp ground white pepper
- 1/2 tsp smoked paprika
- 75ml of white wine
- 375ml of milk
Simmer the sauce for around 10 mins, then add all the cheeses, jalapeños, jalapeño pickling liquid and the cooked macaroni
- 75g of Gruyère
- 35g of cream cheese
- 20g of Parmesan
- 30g of pickled jalapeños, chopped
- 25ml of pickle juice, from the jalapeños
Pour the mixture into a tray lined with parchment paper. Place another sheet of parchment paper on top and put another smaller tray on top. Place some weight on top of this – a heavy pan or some tins – and then transfer to the fridge. This will help press it as it cools
Once cooled, remove the macaroni from the tray and cut it into 7 x 3 cm rectangles. Transfer these to the freezer to freeze until solid
While the macaroni and cheese freezes, make the tomato pesto. Simply add all the ingredients to a blender and blend to a paste
- 70g of piquillo peppers
- 100g of semi-dried tomatoes
- 40g of ketchup
- 3g of Maldon salt
- 1/2 small garlic clove
- 1/4 tsp dried oregano
- 10g of grated Parmesan
- 25ml of olive oil
Coat the frozen macaroni into the flour first, and then into the egg and finally the panko
Once all the macaroni is coated, place back on a tray lined with baking parchment and freeze until solid
When ready to use fry, heat a few centimetres of oil to 170°C
- vegetable oil, for deep-frying
Fry each rectangle for 2–3 mins until golden and hot all the way through. Set aside to drain on paper towels
Pipe tomato pesto on top of the fried macaroni and cheese, and finish with slivers of Gruyère. Pipe more tomato pesto on the side and serve
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
