Blue cheese and pecan beignets

Recipe summaryClick image to view larger version

Blue cheese and pecan beignets

Category Starter
Serves 6
Preparation 20 minutes
Cooking 25 minutes

Rating: Rated 0 / 5 (0 ratings)

Ingredients

For the beignets:
  • 100g plain flour, sifted
  • 75g butter
  • 125g strong vegetarian Stilton cheese, grated
  • sunflower oil, for deep-frying
  • large pinch of cayenne
  • 3 free-range eggs, lightly beaten
  • 50g pecan nuts, chopped
For the salad:
  • 2 x 90g packets mixed salad leaves
  • 8 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 6 figs, cut into wedges
  • 250g fresh raspberries
  • 1 clove garlic, crushed
  • 4 tbsp sherry vinegar

Method

Stage 1

To make the beignets, sift the flour and cayenne pepper into a bowl and set aside.

Stage 2

Place the butter in a small pan and add 200ml water. Bring slowly to the boil, stirring occasionally until the butter is melted. Remove from the heat and immediately add the flour mixture and beat vigorously using either a wooden spoon or electric whisk.

Stage 3

Return the pan to the heat and continue beating until the mixture is smooth and forms a ball. Remove the pan from the heat and allow to cool for 2 minutes. Gradually beat in the eggs, a little at a time, until smooth and shiny. Fold in the grated cheese and chopped pecans.

Stage 4

Heat the oil to 180–190C. Using a spoon, drop walnut-size balls into the oil, in batches, and cook for 3–4 minutes, turning occasionally until golden. Using a slotted spoon, transfer to a plate and drain well on kitchen paper. Keep warm while cooking the remaining mixture.

Stage 5

Meanwhile, divide the figs, salad leaves and raspberries between 6 plates. Whisk together the remaining ingredients, until well blended. Arrange the beignets on top and drizzle over the dressing. Serve immediately.

Photos

Blue cheese and pecan beignets

Comments

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Recipe author

Published by: Vegetarian Living
Recipe and styling: Liz Martin
Photography: www.foodimaging.co.uk

Nutritional info

Nutritional values are per serving.

  • Calories: 676g
  • Fat: 52g
  • Saturated fat: 16g
  • Protein: 13g
  • Carbohydrates: 41g
  • Sugars: 28g
  • Fibre: 7g
  • Salt: 1.1g

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