Goat’s cheese beignets, tomato fondue and peas

Goat’s cheese beignets, tomato fondue and peas

 

Goat’s cheese beignets, tomato fondue and peas
 
Author:
Serves: 6
Ingredients
  • 90g butter
  • 225g water
  • 1 clove garlic, crushed
  • salt and black pepper
  • 115g plain flour
  • 2 eggs
  • 250g Sainte Maure de Touraine goat’s cheese, crumbled
  • To serve
  • tomato fondue
  • garden peas
Method
  1. Place the butter, water, garlic and salt and pepper into a pan and bring to the boil, making sure the butter is fully melted.
  2. Remove from the heat and add the flour to form a panade (a starchy paste) - mixing energetically with a spatula.
  3. Return to the heat for approx. 30 secs to dry the mixture.
  4. Remove from the heat and mix in the eggs one at a time.
  5. Fold the goat’s cheese into the mixture until smooth.
  6. Set aside in the fridge for a couple of hours.
  7. To serve, use two spoons to form quenelles, making 3 per serving.
  8. Drop each quenelle into a deep fat fryer for approx. 3 mins until cooked in the centre.
  9. Dress plates with a warm tomato fondue and peas, then add the beignets.
 

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