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Cheese and Macadamia nut beignets

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Cheese and Macadamia nut beignets

Cheese and Macadamia Nut Beignets with Davidson Plum Syrup.

For the beignets -

150 g sifted plain flour

4 g 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

25g of grated parmesan

 

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

 

These need to be prepared ahead of plating up the beignets.

 

  • Carrot and Fennel reduction

200ml fresh carrot juice

½ g fennel seeds

15g castor sugar

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

 

  • Balsamic and wattleseed reduction

200ml balsamic vinegar

1 g wattleseed

50 g castor sugar

50 mls red wine    – method as above

 

  • Davidson plum syrup

200ml fresh Davidson plum juice

50 g caster sugar

20g red currant jelly  – method as above

 

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