Isle of Mull Cheddar and Wild Leek Beignets with Crab Aoili

AT MILK at Edinburgh Sculpture Workshop we are celebrating the new season with a three-course spring dinner on Saturday May 19.

Spring is one of our favourite seasons as we get to take advantage of the amazing produce which is literally bursting from the ground. The season has started a little late, but we are now making the most of wild garlic and leeks, gorse flowers and whole fresh crabs straight off the boat.

Our chef, Craig Mckend, has put together a delicious menu for our spring celebration, including this crab starter, a Scottish loin of venison with tumbet, tomato and a sweet wine jus, and a white chocolate, cardamom and orange polenta cake with an orange blossom and rose crème fraiche which highlights the best ingredients available at this time of year. Along with a welcome cocktail and an amazing organic wine list, it’s sure to ease us nicely into the warmer months.

For more information visit www.cafemilk.co.uk and to book visit www.cafemilk.co.uk/events

Serves 3 to 4 as a starter

NGREDIENTS

For the cheddar and leek beignets:

50g butter

75g plain flour

75ml water

75ml whole milk

50g Isle of Mull cheddar, grated 25g wild leeks, chopped

2 large eggs, beaten

1tsp Dijon mustard

Salt and pepper to season

For frying:

Vegetable oil to shallow fry 180°C

1 large egg beaten

100g panko bread crumbs

For the crab aoili: 100g brown crab meat Lemon juice, to taste

1tsp Dijon mustard

3 free range egg yolks 1 clove garlic, crushed

½ tsp paprika

Splash of tabasco

Splash of white wine vinegar Olive oil to emulsify

Salt and pepper to taste

For the wild leek pesto: 100g wild leeks

25ml olive oil

Salt and pepper to taste Squeeze of lemon juice 20g Grana Padano, finely grated

Method:

1 To make the beignets add the milk, butter, flour and water into a heavy bottom saucepan. Beat the mixture with a wooden spoon over a low heat until it becomes a smooth paste that leaves the sides of the pan clean.

2 Remove from the heat and stir in the cheddar, mustard and leeks, season to taste.

3 Allow to cool for 20 mins and add the eggs one at a time.

4 Transfer the mix to a clean bowl and refrigerate for 3 hours.

5 Roll the mixture into walnut sized balls, coat in the beaten egg and toss in the panko crumbs. Do this twice.

6 Pop in the fridge for 30 minutes then shallow fry at 180°C until golden.

7 For the aoili, whisk the egg yolks, lemon juice, garlic, Dijon, paprika and white wine vinegar. Continue to whisk and slowly add the olive oil until emulsified. Fold in the crab meat, tabasco and salt and pepper to taste.

8 For the pesto, blitz all of the ingredients together until smooth. 9 Plate and garnish with wild leek flowers.