Young Buck beignets, Highbank Orchard syrup drizzle

Serves: 8
Course: Side Dish
Cooking Time: 1 hr 0 mins
  • 450mls water
  • 170g butter, cut into pieces
  • 1 tsp fresh thyme leaves
  • 200g plain flour
  • 5 medium eggs, beaten
  • 150g Young Buck cheese (or another blue cheese)
  • 500mls sunflower oil (for frying)
  • Highbank Orchard apple syrup

1 Put the water in a medium sized saucepan with the butter and thyme then simmer till the butter has melted.

2 Tip in the flour and beat as hard as you can until the mixture pulls away from the side of the pan and is lump free.

3 Transfer into a bowl and spread up the sides of the bowl so it cools more quickly. (If you have a stand mixer use this bowl).

4 Add the beaten egg, little by little, until the mixture looks like a batter and becomes amalgamated. You may not need to add all the egg.

5 Crumble in the cheese and fold everything together then chill the mixture for a little while.

6 Heat the oil to 180 degrees in a large pan; if you have a deep fryer all the better. A sugar thermometer is invaluable if you don't have a fryer, and always err on the side of caution when you are cooking with hot oil.

7 To check if the oil is ready, drop a piece of bread in to see how quickly it colours.

8 Drop in teaspoon sized blobs of the mixture in batches and cook for three minutes or so each.

9 Eat crisp and hot from the pan with some apple syrup drizzled over the top.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford