Cheese puffs
Cheese puffs
“I’m gonna say the C word, canapé. I had my first one at the age of 13 when I was doing work experience in this beautiful restaurant called The Starr in Dunmow. The food was excellent and they would always start the customer’s experience with a drink and something to nibble. It was totally logical and exciting – pairing a glass of something delicious with something salty and textured is, for me, the perfect combo. This is my expression of the first canapé I tried, all those years ago. ”
Serves 8
DifficultyNot too tricky
Nutrition per serving
-
Calories 220 11%
-
Fat 14g 20%
-
Saturates 7.9g 40%
-
Sugars 0.4g 0%
-
Salt 0.7g 12%
-
Protein 10g 20%
-
Carbs 14.8g 6%
-
Fibre 0.6g -
Of an adult's reference intake
Tap For Method
Ingredients
- 50 g Parmesan cheese
- 100 g Lincolnshire Poacher or Cheddar cheese
- 50 g unsalted butter
- 100 g plain flour
- 50 g fine semolina
- 3 large free-range eggs
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Tap For Ingredients
Method
This works great as a stand-alone recipe, but also as a component in Jamie’s Sunny Gathering from Together – see the full collection of menus here.
GET AHEAD Finely grate all of the cheese. Place the butter in a medium pan on a medium heat with 250ml of cold water. As soon as the mixture comes to a rolling boil, tip in the flour, semolina and a pinch of sea salt. With a wooden spoon, work carefully, quickly and fairly vigorously to beat it all together until smooth and starting to come away from the sides of the pan. Remove from the heat and beat for 30 seconds, then, one at a time, beat in the eggs, followed by the grated cheese. Cover and refrigerate for at least 2 hours. Line a baking sheet with greaseproof paper. With wet hands, divide the mixture into 24 pieces and roll into glorious, shiny balls, lining them up on the tray as you go. Cover and return to the fridge overnight.
TO SERVE Preheat the oven to 200°C/400°F/gas 6. Bake uncovered for 20 minutes, or until golden. Enjoy warm with a glass of something cold and sparkling.
GET AHEAD Finely grate all of the cheese. Place the butter in a medium pan on a medium heat with 250ml of cold water. As soon as the mixture comes to a rolling boil, tip in the flour, semolina and a pinch of sea salt. With a wooden spoon, work carefully, quickly and fairly vigorously to beat it all together until smooth and starting to come away from the sides of the pan. Remove from the heat and beat for 30 seconds, then, one at a time, beat in the eggs, followed by the grated cheese. Cover and refrigerate for at least 2 hours. Line a baking sheet with greaseproof paper. With wet hands, divide the mixture into 24 pieces and roll into glorious, shiny balls, lining them up on the tray as you go. Cover and return to the fridge overnight.
TO SERVE Preheat the oven to 200°C/400°F/gas 6. Bake uncovered for 20 minutes, or until golden. Enjoy warm with a glass of something cold and sparkling.
Tips
THE FREEZER IS YOUR FRIEND: These are fantastic cooked from frozen if you want to get super ahead. Simply bake for 35 minutes at 200°C/400°F/gas 6
© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited