Hugh McGivern has been a chef for 30 years working all over the world. From Michelin restaurants in London to being the personal chef to Dwayne “The Rock” Johnson and His Majesty King Abdullah II of Jordan where he also cooked for Barack Obama and most of the European Royal Families.
He is heavily involved in nutrition and for the last 6 years has been developing recipes for people with dementia, with the backing of 3 English Universities. His love of food stretches to the 4 corners of this earth and the specialities associated with each of them.
Continuing with our selection of some of his recipes, we’d like to introduce you to another of his favourites for you to try.
Brie Beignets with Chilli Jam
You can use Brie Cubes or slices for this recipe – either will give you the same great result. If you’re using slices place a spoonful of chilli jam in the middle of each slice and carefully roll up then freeze for 15 minutes.
Meanwhile, for a simple batter follow the recipe below by adding all the ingredients to a large bowl and whisking well.
Ingredients:
- 100 g Plain Flour (sifted)
- 2 tbsp baking powder
- Pinch of salt
- 150 ml cold water
- 1 tsp ground cumin
To prepare
- Heat your fryer to 180oC.
- Take the rolled Brie slices from the freezer and drop each one into the batter, coating well then drop them into the oil and fry until golden brown.
- Drain onto kitchen paper using a slotted spoon and allow to cool slightly before enjoying.
- If you are using Brie cubes, dust each cube with a little seasoned flour then drop into the batter and fry as before.
- Serve the cubes with Chilli jam as an accompaniment.
