ope (medicine) and Isle of Mull cheddar fritters (recipes)

ope (medicine)

ope

To open. "Wilt thou not ope thy heart to know What rainbows teach and sunsets show?" (Emerson)

Source: Websters Dictionary

Isle of Mull cheddar fritters (recipes)

Serves 8

Preparation time

30 mins to 1 hour

Cooking time

10 to 30 mins

Ingredients

For the Isle of Mull cheddar fritters600ml/1 pint milk2 garlic cloves, bruised2 small sprigs fresh thyme120g/4½oz unsalted butter100g/3½oz plain flour700g/1lb 8½oz Isle of Mull cheddar, grated240g/8½oz parmesan cheese, grated 140g/5oz crème fraîche2 tsp Dijon mustard2 tsp Worcestershire saucefreshly ground black peppervegetable oil, for deep-fryingFor the coating50g/1½oz parmesan cheese, grated 110g/4oz dry breadcrumbspinch cayenne pepper6 free-range eggs, beaten120ml/4fl oz milkplain flour, to coat

Method

1. Preheat the oven to 180C/350F/Gas4.2. Pour the milk into a small saucepan and add the garlic cloves and thyme. Heat the mixture until it begins to simmer, then remove from the heat and set aside to infuse.3. Place the butter into a clean saucepan and melt over a medium heat. Once the butter has melted, add the flour and stir well with a wooden spoon. Cook the mixture for 2-3 minutes, or until it begins to take on a golden colour and smell of biscuits.4. Remove the garlic and thyme from the milk. Gradually pour the milk, a little amount at a time, into the flour and butter mixture while whisking vigorously - this will remove any lumps.5. Return the saucepan to the heat and bring the mixture to a simmer. It should be quite thick at this point. 6. Gradually add the cheeses to the mixture, followed by the crème fraîche, mustard, Worcestershire sauce and freshly ground black pepper.7. Mix the sauce well, until it has taken on a smooth texture.8. Pour the contents of the pan onto a tray lined with greaseproof paper. Spread the sauce out evenly so that it is 1cm/½in thick and leave to cool.9. Once the mixture has cooled, transfer the tray to the fridge to set. 10. Once the mixture is set, turn out onto a clean chopping board and cut it into 2cm/¾in cubes. 11. For the coating, place the parmesan and the breadcrumbs into a clean bowl and add a pinch of cayenne pepper. Mix the ingredients well.12. Place the beaten egg and milk into a clean shallow bowl, and place the flour onto a clean plate or tray.13. Roll a few of the cubes at a time in the flour, then shake off the excess. Place the cubes into the beaten egg and mix them well to coat. Remove the cubes from the egg and shake off the excess egg. Then place the cubes into the breadcrumbs and mix well so that they are coated with the crumbs. Shake off the excess crumbs.14. Repeat this process once more with the eggs and the breadcrumbs to apply a second coating - this will improve the texture and prevent the filling from leaking out. Repeat this process until all the cubes are coated.15. The cubes may now be stored in the fridge until needed (up to two days).16. Pour the vegetable oil into a large, heavy-bottomed saucepan until the oil is 2cm/¾in deep. Heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)17. Fry the cubes, a few at a time, for 2-3 minutes, or until they become crisp and golden. Carefully remove the fritters from the oil with a slotted spoon and drain on kitchen paper. Serve straightaway.

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