beignets with herbs and tomato coulis
Beignet ingredients
225g Choux Pastry Mix
325ml water
50g Gruyere cheese grated
50g Parmesan cheese grated
25g Chives
25g Parsley
Salt and pepper
Oil for frying
Coulis ingredients
75gOnion chopped
2 Cloves garlic crushed
150g Butter (unsalted)
775g Tomatoes
75g Tomato puree
10g Basil chopped
200ml Chicken stock
Salt and pepper
Method
Make up Choux Pastry
Mix as directed on packet
Add the cheeses herbs and seasoning to taste
Heat the oil to 160 degC/320F
Shape the mixture into neat quennelles (small balls) and deep fry
for 35 minutes drain well
Sweat the onion and garlic in 3/4 of the butter add the tomatoes
tomato puree basil and stock
Simmer for 20 minutes
Pass through a food processor and then sieve
Reduce to correct consistency and stir in the remaining
butter
Serve with beignets
Serves 10
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