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Blue Cheese Puffs with Smoked Paprika and Olives

The perfect canapé to kick off the weekend

Our answer to cheesy wotsits!! Infinitely better, and just perfect dipped in paprika salt and served with green olives and Champagne!

 

Difficulty: Easy
Serves 4

  • 140g Water
  • 65g Butter
  • 70g Plain flour
  • 100g whole eggs
  • 85g Stilton
  • 35g Parmesan
  • 1 pinch of Xanthum

Method

1. In a medium, heavy based sauce pan, bring the water and butter to the boil
2. Add the flour and immediately beat well to incorporate
3. Continue to mix over a medium heat and cook out for 3-5 minutes
4. Remove from the heat and allow to cool slightly, add xanthum and then slowly incorporate the eggs
5. Add cheese and beat well
6. Transfer the mix to a blender, add the cheese and blitz until smooth

7. Place into a piping bag and chill in the fridge.
8. When ready to serve, squeeze a finger width log of the mix from the piping bag and with a pair of scissors, snip small nuggets into a deep fat fryer at 180c.
9. Fry the puffs until crisp and golden. Stir them as they cook to give them a uniform colour.
10. Remove from the fryer and drain on paper. Season with the paprika salt and serve immediately
11. Serve the puffs with a bowl of unpasteurised green olives

Smoked Paprika Salt

  • 4tsp smoked paprika
  • 1 tsp salt
  • ½ tsp sugar

Mix well