Home » Canapes & Nibbles » Stilton Beignets with Grape Jam
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Ref: 190
Heading: Canapes & Nibbles
Cuisine: French
Food Type: Vegetarian
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   200 g  Stilton cheese crumbled
   100 g  Flour, seasoned
   1 Egg large beaten
   140 g  Panko breadcrumbs
   20 g  Butter soft
   1 tbsp  Fresh Tarragon, chopped
   240 ml  Black grape juice
   20 g  Caster sugar
   1 tbsp  Lemon juice
   1 tbsp  Agar Agar powder


  Step 1
Make grape jam dip, place all ingredients in a pan heat & step until thick, pour into serving bowl/s to cool to warm.
  Step 2
Make beignets, crumble Stilton into a food blender with tarragon & soft butter & blitz to a paste, Tip out into a bowl & cool in the fridge for 2 hours, remove mixture & roll into bite sized balls & place on a tray, put tray back in the fridge to cool for an hour.
  Step 3
Heat oil in a deep fat fryer to 150c, put seasoned flour beaten egg & breadcrumbs in separate bowls, cover each ball first in then flour then the egg then in the breadcrumbs & replace on the try, when all done deep fry in batches until all are golden brown, serve warm in a serving bowl with jam & some cocktail of satay sticks.

Suggestion & Tips

Serve warm but not hot.
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