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For the Carrot and Butternut Squash Soup
Makes 8
125 Gram Unsalted butter
150 mL. Vegetable oil
2 Medium Brown onions, peeled and diced
4 Cloves Garlic, peeled and sliced
4 Medium Sweet carrots, peeled and diced
1 Large Butternut squash, peeled, seeds removed and chopped
1 Litre Chicken stock (vegetable stock optional)
1 Litre Pouring cream
Salt and white pepper to taste
Gently warm a heavy based cooking pot over moderate heat and add the vegetable oil and butter. Stir with a wooden spoon until the butter has melted.
Add the onions and garlic to the pot and gently cook until onions are transparent and garlic develops a nice sweet aroma. Carefully add the carrots and butternut squash to the pot and increase the heat to medium, stir in a pinch of salt. Allow the carrots and squash to caramelise slightly in the oil and butter, this will take about 5 minutes. Once this happens add both the stock and the cream.
Increase the heat to high and bring your soup to the boil. Turn your pot down to a simmer and taste seasoning, adjust with salt if necessary. Allow the soup to cook for about 30 minutes or until carrots and butternut squash are tender.
Once the soup is cooked take a stick blender or ladle the soup carefully into a blender and process until smooth, adjust seasoning with salt and pepper. Serve with warm bread rolls and crème fraiche if desired.
For Goat's cheese beignets:
Makes 8
100 Grams Chickpea flour (Besan flour)
100 Grams Plain flour, plus extra for dusting
10 Grams Fresh yeast
300 mL. Luke warm water
240 Grams Goat’s cheese
Vegetable or Cotton seed oil to deep fry
Salt to taste
Firstly make the chickpea batter. Mix both flours and yeast together and gently whisk in a metal bowl, slowly add the warm water until a smooth batter is made, season with a pinch of salt and correct consistency of batter if needed. The batter should coat the tip of a finger without being too thick or runny. Set the batter aside until needed. Weigh the goat's cheese out to 30 gram portions and roll into small balls between the palms of your hands. Heat a deep fryer or a heavy based pot with the frying oil, its temperature should reach but not exceed 180 degree Celsius. Skewer goat's cheese with a bamboo skewer and lightly dust cheese with plain flour. In two batches dip the goat's cheese into the batter allowing excess batter to run off and gentle place in the hot oil, repeat process three more times and cook battered cheese until the batter is crisp and golden. Repeat cooking process for a second time with the remaining goat's cheese balls. Once cooked place on a paper towel, remove skewer and lightly season with salt. Serve while hot.
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