Recipe for Beignets with Herbs and Tomato Coulis

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Yield:

Ingredients:

Amount	Ingredient
	Beignet ingredients
225 gm	Choux Pastry Mix
325 ml	water
50 gm	Gruyere cheese grated
50 gm	Parmesan cheese grated
25 gm	Chives
25 gm	Parsley
1 x	salt and pepper
	Oil for frying
	Coulis ingredients
75 x	gOnion chopped
2 clv	garlic crushed
150 gm	Butter (unsalted)
775 gm	Tomatoes
75 gm	Tomato puree
10 gm	Basil chopped
200 ml	Chicken stock

Instructions:

Instructions: Method
Make up Choux Pastry
Mix as directed on packet

Add the cheeses herbs and seasoning to taste

Heat the oil to 160 degC/320F

Shape the mixture into neat quennelles (small balls) and deep fry for 35 minutes drain well

Sweat the onion and garlic in 3/4 of the butter add the tomatoes tomato puree basil and stock Simmer for 20 minutes
Pass through a food processor and then sieve Reduce to correct consistency and stir in the remaining butter Serve with beignets

Serves 10

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