Wed, 8 December 2021
Chef: Daniel Lambert
INGREDIENTS:
- 6 large Maris Piper Potatoes
- 2 litres veg stock
- 50 ml cream
- salt
- 3 large shallots
- pepper
- Thyme
- Parsley
- 2 large buffalo mozzarella balls
- 200g polenta for coating
- 100g plain flour
- 3 eggs (whisked for coating)
- Clarified butter
METHOD:
1) Start by cooking your potatoes in cold vegetable stock, then bring them up to the boil.
2) Put them through a potato ricer (or masher) and mix them up with melted butter, salt, pepper, finely chopped parsley & cream.
3) Sweat off the shallots & thyme, fold these through the mix and mould them into doughnut shapes with a layer of mozzarella cheese in the middle.
4) coat them in the flour, egg & polenta, then deep fry them @ 170C for 2/3 mins or until golden brown.
5) Enjoy!
Wed, 4 March 2026
Chef: Simon O’Connell
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