Blue Cheese Puffs with Smoked Paprika and Olives

A firm favourite in the restaurant, these are a real crowd pleaser. 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