Thursday, 08 September 2011 08:33

    Our Aldeburgh Dish of the Day - Jason Shaw of the White Lion Hotel.

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    jason shaw    camembert beignets

    The new Head Chef at the White Lion, Jason Shaw has dedicated himself to creating a dynamic menu, offering everything from tapas to a hearty dinner. The restaurant and the menu reflect the Suffolk coast with the freshest fish caught on the White Lion’s doorstep. Here Jason gives his recipe for a delicious starter or supper dish, or you could make them a little bit smaller for a canapé at a party.

    Camembert and wild garlic beignets – makes 24

    450g of strong flour

    8 whole eggs

    226g butter

    1pt water

    150gm camembert cheese peeled and roughly chopped

    50gm wild garlic blanched and finely chopped

    salt and pepper

    Method

    Bring the water to the boil and add butter. Add flour and mix well. Cook out for 1-2 mins on the heat.

    Cool the mixture and then add the eggs gradually, beating all the time until the mix is glossy.

    Fold in the Camembert and wild garlic and season to taste. Leave mix to rest for one hour.

    Using 2 dessert spoons shape the beignets into Quenelle’s. Heat the vegetable oil and deep fry until golden brown for roughly 4-5 minutes. Drain and serve. At the White Lion Jason serves his with Balsamic caramelised onions, Thorpeness leaves and fresh pomegranate with fresh pomegranate syrup.


    Read 21648 times Last modified on Wednesday, 14 March 2012 16:57

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