Stilton beignets with grape jelly

Name: Stilton beignets with grape jelly
Total time: 3 h
Ingredients: 10g of butter; 1 tbsp of tarragon, chopped; 300g of Stilton, broken up in a food processor; 150g of flour, seasoned; 4 eggs, beaten; 200g of Panko breadcrumbs (1); 1000ml of oil; 500ml of black grape juice; 2 tbsp of caster sugar; 1/2 lemon, juiced; 4 gelatine leaves

by Galton Blackiston

Item 1 of 1

Sweet grape jelly is paired with crisp Stilton beignets to make an unbeatable canapé or pre-dinner snack in this dish from Galton Blackiston. The flavour combination in this dish is perfectly balanced and looks beautiful on a plate.

First published in 2015

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Ingredients

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Stilton beignets

10g of butter
1 tbsp of tarragon, chopped
300g of Stilton, broken up in a food processor
150g of flour, seasoned
4 eggs, beaten
200g of Panko breadcrumbs (1)
1000ml of oil

Grape jelly

500ml of black grape juice
2 tbsp of caster sugar
1/2 lemon, juiced
4 gelatine leaves

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Equipment

6 ramekins

Method

For the grape jelly, warm the juice with the sugar until dissolved. Add the lemon juice. Soften the gelatine leaves in cold water for 5 minutes until floppy, lift out and squeeze out any excess water

2 tbsp of caster sugar
1/2 lemon
4 gelatine leaves
500ml of black grape juice

Add to the grape juice and stir to dissolve. Pour into ramekins, filling to approximately 1/3, and chill to set. Bring out of the fridge 30 minutes before serving

Mix the butter and tarragon into the Stilton in a food processor. Mould the mixture into 3 per person balls. Place in the fridge to firm up

10g of butter
1 tbsp of tarragon
300g of Stilton

Put the seasoned flour, egg wash and Panko breadcrumbs in the bowls. Dip the Stilton balls into the flour, then the egg wash and finally the Panko breadcrumbs. Place the balls on a tray until needed

150g of flour
4 eggs
200g of Panko breadcrumbs (1)

Heat your oil to 150°C/Gas mark 2 and deep fry the beignets till golden

1000ml of oil

To plate, remove the jellies from the ramekins and cut into neat circles slightly larger than the beignets. Place the beignets on top of the jelly and serve

First published in 2015

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Galton Blackiston

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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