Cheddar Cheese and Mustard Beignets with baby mixed leaves and a bacon dressing

Key Information

Ingredients

For the Beignets 

25g whole milk

25g water

50g salted butter 

40g white flour

2 eggs

2g chopped parsley

10g Maldon sea salt 

180g  simply mash potatoes cooked and mashed

80g grated mature cheddar 

30g grain mustard 

For the Dressing 

50g streaky bacon lardons

30g red wine vinegar 

30g grain mustard 

60g extra virgin rapeseed oil

5g chopped chives  

5g whited sugar 

Instructions

For the Beignets 

1. In a saucepan heat the milk, water and until the butter has melted and the liquid is boiling

2. Now add the flour, beat to a paste and cook out. Remove from the heat and allow to cool slightly 

3. In a bowl beat the eggs into the paste to form a choux paste. Now fold and mix in the potato, mustard, cheese and chopped parsley. 

4. Using two dessert spoons make two nice sized quenelles or rugby ball shaped fritters. Then in a fryer set at 170c cook until golden brown and floating. Remove, drain and place onto a tray and keep warm.

For the Dressing 

1. In a frying pan, dry fry off the bacon until lightly coloured and cooked through. remove from the pan and drain on paper

2. Now in a bowl whisk the sugar, mustard and vinegar together to form a paste. Then slowly add the oil until an emulsion is formed. 

3. Now fold in the herbs and bacon and allow to infuse for a few minutes 

To serve toss a few baby leaves with some of the dressing then place into a bowl plate. Arrange three to five beignets on top and drizzle over the dressing