Cheese & Macadamia Nut Beignets

Ingredients

Beignets

150g sifted plain flour
4g baking powder
65g of partly ground (rough ground) macadamia nuts
3 egg yolks
2g finely chopped dill
2g finely chopped parsley
25g finely grated parmesan cheese
10g LSA (linseed, sunflower, almond ground mix)
5g semolina

Carrot & fennel reduction

200ml fresh carrot juice
½g fennel seeds
15g caster sugar

Balsamic & wattleseed reduction

200ml balsamic vinegar
1g wattleseed
50g castor sugar
50ml red wine - method as above
Davidson plum syrup
200ml fresh Davidson plum juice
50g caster sugar
20g red currant jelly - method as above

Method

Beignets

Mix all the ingredients together until combined. Make small balls of mix (dessert spoon size) and fry in a pan in hot oil until lightly browned; finish off in the oven for 4–5 mins at 150 degrees C.

Carrot & fennel reduction

Put all ingredients in a pan, bring to the boil and simmer until thickened.

Balsamic & wattleseed reduction

Serve the beignets with roasted seasonal baby veg, topped with parmesan cheese. Dress the plate with the 3 reductions.

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