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Cauliflower Cheese Beignet, Fennel, Rhubarb, Peashoot Salad
18 August 2019
Mushroom Scotch Egg
Prep & Cooking Time: 10 minutes
Ingredients
- Beignet
- 80g mature Cheddar
- 50g butter
- 150ml water
- 1tsp sugar
- ½ tsp salt
- 75g plain flour
- 2 eggs
- 100ml cauliflower juice
- Salad
- 1 head of fennel shaved
- 1 stick rhubarb peeled into strips
- ¼ punnet pea shoots
Instructions
- Reduce the cauliflower juice by ¾
- In a saucepan bring to the boil the sugar, water, salt, butter
- Add the flour and beat into a dough and cookout for a minute on a low heat
- Remove from the heat and stir in the cheese, add the reduced cauliflower stock and blend using a stick blender
- Add the eggs one at a time blending the mix well,
- Fry the beignets with a raw piece of cauliflower in the middle at 180c until golden.
- Keep the fennel in ice water until needed then drain well and mix with the rhubarb and pea shoots, dress with a little extra virgin olive oil and salt. Serve the beignets on top.
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Your Chef
Laurence Tottingham
Laurence is our development chef who has fantastic experience in the industry; having worked in all types of catering from country pubs to town brasseries and Michelin star establishments. He is available to customers wishing to discuss ideas, menu planning and SOSA training.
Laurence's career began as an apprentice at the Sharrow Bay Hotel in the Lake District, before moving to the USA to work in a large resort. He returned to the UK and spent 4 years working alongside Heston Blumenthal at the Fat Duck, credited as the best restaurant in the world, then going on to assist in the start up of Heston’s 'Hinds Head'. Laurence then moved back to his northern roots, working with Paul Heathcote in a number of his Manchester restaurants before going on to set up the award winning and top 100 UK listed, ‘Aumbry’ restaurant with chef Mary Ellen Mctague.
Laurence keeps his eyes on the market in order to keep you up to date and informed of what is on trend and the new products available.
