Classical French cheese fritters which mix Sharpham Brie with choux pastry. They're lightly fried in oil and served with fruit chutney or garlic mayonnaise. The brie gives the beignets a creamy texture and works really well with fruit chutney or garlic mayonnaise. An ideal starter or a light lunch served with a green salad. Another great recipe from chef and recipe creator extraordinaire, Ray Lorimer.
- 200 ml Water
- 75 g Butter
- 100 g Plain white flour
- 2 Eggs
- 2 Pinches of cayenne pepper
- 120 g Sharpham Brie
- 120 ml Vegetable oil
- 2 Pinches of sea salt
- 1 tsp Chives
- Advance Preparation: Weigh up and prepare all the ingredients in advance. Cut the butter in small cubes or slices. Snip or chop the chives. Roughly chop the brie. Prepare a small deep fryer or use a small pan for deep frying.
- Bring the water to the boil in a small pan, add the butter, melt, add the flour and beat the mixture quickly, over the heat, with a wooden spoon until it comes away from the sides and bottom and has a smooth shiny texture that is free from all sides of the cooking pan.
- Add in the brie pieces and mix until the paste is smooth and shiny. Allow the mixture to cool for five minutes then beat in the eggs and cayenne pepper, stirring well between each addition.
- Using two teaspoons, dipped in vegetable oil, make small egg shaped quenelles. Place quenelle spoonfuls of the mixture onto a surface covered with lightly oiled baking parchment or clingfilm. The link below can help to master the art of making quenelles. (Always use a vegetable oil on the spoon when making quenelles for deep frying. Do not use water as that would create splashing and could be dangerous.) To watch how to make a quenelle visit www.saveur.com/video-how-make-quenelle/
- Before cooking the quenelles test the cooking temperature of the oil by frying a small piece/quenelle before the main portion. Gently immerse each quenelle into the hot oil, 180°C, and fry for 2-3 minutes or until they puff lightly and turn golden in colour. Remove from the oil with a slotted spoon, drain on kitchen paper and keep warm in an oven until ready to serve.
- Serving: Place the cheese beignets onto a serving dish, sprinkle with chives and a few salt flakes. Serve with fruit chutney and a green salad. Garnish: Snipped or whole chives. Chef tips: The quenelles can be made in advance then covered with lightly oiled clingfilm, stored in a refrigerator and used within 24 hours. Use clean oil for frying and always ensure safety in the kitchen when deep frying. Garlic mayonnaise can also be used as a dip with or an alternative to the chutney.