At the recent Samlesbury Food & Drink Fest hosted by Huntleys, the resident chef demonstrated some small eats recipes. One of which was for a kind of homemade wotsit. Having neglected to take any writing materials I went away and had a go by memory/making it up
as I went.
Went pretty well as it happens. This made about 20 of the little cheesey bites.
150ml chicken stock
65g plain flour
2 eggs (beaten)
150g mashed potato (cold)
150g of your favourite cheese grated (I used a mild blue)
Salt and Pepper
Oil for frying
- Make a choux pastry(-esque) mix by heating the butter and stock over a medium heat When the butter has melted turn up heat. When vigorously boiling add the flour, turn heat down to low and stir continuously.
- When the mixture has formed a ball and leaves the sides of the pan, remove from the heat and gradually add the beaten egg, mixing thoroughly between additions
- This mix can then be left to cool in the fridge
- When cool combine the pastry with the mashed potato, the grated cheese and the salt and pepper.
- Flour a board and your hands and roll the mixture into approx 3cm balls
- Deep fry the balls in vegetable oil until golden all over (about 3 mins at 180°c
You should be left with a really light crisp outer and a delicious gooey, oozey middle.