Puree de Pommes de Terre et Marrons plus Beignets a l ‘Emmental

 Officially we are now into Autumn so this week I wanted to make something to keep the chill out.  I felt like some deep fried food like Beignets (doughnuts). I had some purée of potato and chestnuts left from my gourmet meal last week so I played with the mixture and coated chunks of Emmental with it, deep fried them and voila! a new style of Beignets with gooey Emmental inside. They were a bit messy at first but once I got the thickness of the puree right they worked fine.

Ingredients for the mash for 8 guests:

  • 8 Large potatoes
  • 1 can of Puree de Marrons (chestnut puree) from the French Market shop
  • 800 ml milk
  • 100g butter
  • Pinch nutmeg
  • Extra ingredient for the Beignets (doughnuts)
  • 1 egg
  • Spoonful of flour
  • 30g Emmental from the French Market shop
  • Cooking oil for deep frying

Directions for the Potato and Marrons Puree:

  1. Peel the potatoes.
  2. Place in a large saucepan of boiling salted water.
  3. Boil until cooked about 20 minutes.
  4. Drain off the water.
  5. Mash the potaoes thoroughly.
  6. Add the Puree de Marrons and mash in well.
  7. Add 100 g butter, salt and pepper to taste and a large pinch of nutmeg.
  8.  Slowly add  the milk and continue to mash until a smooth, thick puree is created. Serve hot.

Directions for the Potato and Marrons Beignets with Emmental:

  1. Cut the Emmental into small cubes.
  2. Put 1 large serving of leftover Puree in a bowl.
  3. Seperate 1 egg.
  4. Add the egg yolk to the puree and mix in plus salt and pepper to taste.
  5. If the mixture is fairly runny then add flour until the mixture is fairly thick but not stiff.
  6. Beat the egg white until stiff and blend in carefully into the puree mixture
  7. Heat the cooking oil in a heavy based pot.
  8. Using a spoon, take a cube of emmental and roll it in the puree mixture until well coated.
  9. Drop into the hot oil and cook until golden brown turning while cooking.
  10. Once cooked, place on a piece of kitchen towel to remove extra oil.
  11. Continue cooking the Beignets until all the cheese has been used up.
  12. Serve immediately while very hot.

I recommend serving  this light flavoured snack with a Cabernet Sauvignon.              .

Bon Appétit!

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