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
Method
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
