August 30, 2017

Harrogate blue and Ground Ivy choux fritters with Sea Buckthorn

Ingredients: Makes about 12 fritters
For the fritters.
70g Strong white flour
50g Butter
150ml Water
2 Eggs beaten.
100g Harrogate Blue Cheese, grated
1 tablespoon chopped Ground Ivy leaves, Glechoma hederacea

For the sauce.
50g Sea buckthorn berries
20g Granulated sugar
2 tblspn Water

To make the fritters, put the water and butter into a pan over a medium high heat and bring to a simmer. Remove from the heat and beat in the flour until you have a smooth paste. Now beat in the cheese, Ground ivy and eggs.

For the sauce, put all the ingredients into a small pan and heat to a boil, squashing the berries with the back of a spoon as you go. After 3-3 minutes you will have a a juicy pulp.
Push this through a sieve to remove berry skins etc. and reserve the saucy bit.

Deep fry dessert spoonfuls of the fritter mix at 180 degress C until deep golden brown, drain on kitchen paper and serve with peppery salad leaves (we used Bittercress) and the sauce on the side.


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