Cheese and Onion Puffs and Maple Sesame Glazed Cocktail Sausages
Cheese and Onion Puffs
500g peeled potatoes, diced
1 onion, finely chopped
250g grated mature cheddar or mixture of cheeses
2 eggs
50g cornflour
50g panko breadcrumbs
Oil for frying
25g parmesan
Boil the potatoes until soft and drain. Return to heat and dry out well before mashing. Mix in the onion and season to taste. When cool mix in the cheese, crumbs and cornflour. Separate the eggs and add the yolks to the potato mixture. Whisk the whites in a clean bowl to stiff peaks and fold gently into the potato mixture.
Heat oil in a high sided saucepan or set your deep fat fryer to 180oc.
Drop tablespoons of the mixture into the oil in batches – have the oven on to keep the cooked ones warm. Cook until crisp and golden, turning over occasionally. Drain on kitchen paper. Finely grate the parmesan over the top and serve hot.
Maple Sesame Glazed Cocktail Sausages
500g cocktail sausages
25ml balsamic vinegar
25ml soy sauce
25ml maple syrup
25ml brown sauce
1 tablespoon sesame seeds
Oil for cooking
Add a small amount of oil into a large frying pan and cook the sausages until done. Drain off any oil and pat the pan dry with kitchen paper. Whisk the soy, vinegar, brown sauce and maple together and toss into the sausages with the sesame. Cook until coated and sticky.
