Savoury Beignets’ with 1833 and Harry’s cider served with spiced cider dip.

Ingredients

• 300g of grated Barber’s Cheddar
• 1x ltr of oil
• 10g Butter
• Fast acting yeast
• 300g Strong plain Flour
• 500ml Cider
• 150ml of double cream
• 3 x Cardamom Pods
• 1 x tps Ginger powder
• 3 x Bay leaf
• Nutmeg grated.
• 1x tsp Cornflour

Method

1. Add the flower, yeast, teaspoon of sugar and 100g of finely grated 1833 to a mixing bowl or a food processor if you have one
2. Now add 150ml of cider to approximately 200ml of warm water, gently add to the flour and yeast mix to form a dough.
3. Allow the dough to rise for approximately 2 hours
4. In a heavy based pan add the remaining cider (350ml) and bring to the boil.
5. To the boiling cider add the spices, 1tsp of ginger, grated nutmeg, Cardamom and bay leaves. Allow the cider to reduce down by 50%
6. Now add the cream and a nob of butter to the cider and bring back to the boil. Reduce the sauce further and then simmer, add half a teaspoon of cornflour to thicken the sauce to a suitable consistency for dipping
7. Now for the Beignets
8. In a large pan add the oil. Do not fill any more than a third of the pan with oil. Heat the pan
9. Roll out the dough in a long sausage and cut to form small gnocchi size pieces
10. After batch cooking the beignets in the hot oil , sprinkle with grated cheddar and serve