Potato, Ginger & Apple Beignet Recipe- Cashew Catering’s Potato, Ginger & Apple Beignet with Salsa Romesco  -

“This recipe suggestion can be used as a starter, part of a buffet or even as a main course. However you decide to serve it, one thing I definitely recommend is to give it a try!” enthuses John.

“The beignet is a traditional French dish that is very popular in the Deep South of America, it is typically a sweet item but this version I have made is savoury – really you could say its a fritter but – come on, beignet sounds way better!” laughs John.

“This dish is a good example of texture and flavour combination – with the crispy indulgent fried beignet, the rich and deep flavour of the Romesco and then the refreshing and crunchy pickle to finish it all off” 

Cashew Catering’s Potato, Ginger & Apple Beignet

with Salsa Romesco 

What You Will Need (makes 12-16)

• 2 large potato – washed and grated and patted dry
• 3 large apples – grated and patted dry
• 3 tbs fresh ginger – minced
• 2 clove garlic – minced
• 1 ½ cup gram flour – sifted
• 1.5 tbs baking powder – sifted
• 1 cup sparkling water
• 2 tsp salt
• 2 tsp nigella seeds
• 1 tsp chilli powder – optional
  
  
• Mix together the gram flour, baking powder, salt, nigella and chilli and then make it into a smooth batter by mixing in the water, use your judgment here to make sure the mix is not too thin or to thick.Start with about ¾ of a cup and only add the remaining water if you think the batter needs it, the batter should be quite thick a bit like porridge.
• Mix in the potato, apple, ginger and garlic.
• Heat a suitable amount of oil in a large saucepan – you can either shallow or deep fry.  
• Now start to fry the mixture by carefully placing spoonfuls of the mix into the hot oil. Turning after a few minutes to ensure even cooking.
• Fry about 5 at a time, being very careful not to overload the pan, remove with a dry slotted spoon and place onto kitchen roll to drain off excess oil.
• Repeat the process until they are made.

For The Salsa Romesco (Serves 4)

• 2 large red peppers – deseeded and roughly chopped
• 1 large onion – peeled and roughly chopped
• ½ cup almonds
• ¼ cup olive oil
• 1 tbs smoked paprika
• salt to taste
• 2 tbs water
• ½ small clove garlic – finely minced
  
  
• Rub the pepper and onion with a little oil and salt and roast in a medium heat oven for about 15 – 20mins, until soft and a little charred. When there is about 5 mins to go on the cooking time add the almonds, so they get about 5 mins in the oven.
• Remove from the oven, cool and then carefully blitz all the ingredients in food processor so they become a thick sauce with a little texture to it (ie not quite smooth), season to taste.

Pickled Cucumber

• 1 small cucumber – thinly sliced
• 1 small red onion – thinly sliced
• 2 tbs oil
• ¼ cup (white wine) vinegar
• salt & sugar to taste

• Heat a medium sized saucepan to a medium heat and begin to fry the onion with the salt for about 5 mins until translucent, stirring and adding water to stop it sticking if needs be.
• Then add the vinegar, bring to the boil and add the cucumber and simmer for about 4-5 mins, until the cucumber becomes soft but still has some crunch.
• Add more salt if needed and a little sugar to taste and either serve straight away or cool and store.
• Now just bring it all together by plating up and serving!

Don’t forget to tag @ToastLifeUK in your plant-based creations  – we would love to see your photos!

For more information on Cashew Catering take a look at our Spotlight interview on TheEdit. You can also find thier listing in our Little Black Book.