Lancashire cheese puffs

6
1 hour 30 minutes

Ingredients

  • 500g of floury potatoes, such as Maris Pipers
  • 250g of Lancashire cheese, grated
  • 2 eggs, separated into yolks and whites
  • 100g of potato flour, or cornflour
  • 50ml of double cream
  • 1 handful of soft herbs, such as parsley, chopped (wild garlic is also nice when in season
  • vegetable oil, for deep frying
  • salt
  • pepper

Method

1
Begin by baking the potatoes. Preheat the oven to 180°C/gas mark 4. Prick the potatoes with a fork and place in the oven for 1 hour or until the potato is soft and fluffy on the inside
  • 500g of floury potatoes, such as maris pipers
2
Whilst still warm, halve the potatoes and scoop out the flesh. Reserve the skins to make potato scratchings (find the recipe in the recipe description above)
3
Place the potato flesh in a large bowl and stir in the grated cheese, egg yolks, potato flour and cream. Gently beat with a wooden spoon until the cheese has melted and you have a stiff, smooth mixture with no lumps
  • 250g of Lancashire cheese, grated
  • 2 eggs, separated into yolks and whites
  • 100g of potato flour, or cornflour
  • 50ml of double cream
4
Whisk the egg whites to stiff peaks in a separate bowl, then gently fold into the potato mixture, taking care to keep the whites as aerated as possible
5
Season well with salt and pepper and fold in the chopped herbs
  • 1 handful of soft herbs, chopped - Wild garlic is nice when in season
  • salt
  • pepper
6
Heat a deep-fat fryer or deep pan of oil to 180°C
  • oil, for deep frying
7
Carefully drop quenelles or spoonfuls of the mixture into the oil – they will gently puff up. Keep turning with a spoon until you have a nice even golden colour all over. You may need to cook the puffs in batches, depending on how big your pan is
8
Drain on absorbent paper, sprinkle with sea salt and serve whilst piping hot. Stosie usually serves these puffs with a spicy tomato sauce, or on the side of a good melted brie-like cheese for dipping (and double-cheese deliciousness). They're also delicious with liberally grated truffle on top!