Smoked Cheddar, chive and roast beetroot gougère

Name: Smoked Cheddar, chive and roast beetroot gougère
Yield: Serves 4
Ingredients: 50 g smoked mature Cheddar cheese (such as Applewood), grated; 70 g plain flour; a pinch of cayenne pepper; 30 g butter; 1 tbsp vegetable oil; 300 g beetroot (approximately 2), trimmed, peeled and cut into 2cm (¾ in) wedges; 45 g smoked mature Cheddar cheese, grated; 60 g unsalted butter, chopped; 250 ml whole milk; 10 g dried breadcrumbs; a small bunch of chives, finely chopped; 1 tsp ground coriander; ¼ tsp salt; 2 medium eggs, lightly beaten; 30 g plain flour

Preparation info

Serves
4

Difficulty
Medium

Appears in

Prue

By Prue Leith

Published 2018

About

I’ve never been a fan of smoked cheese, but this dish has converted me. It is a simply delicious, indulgent supper dish, with the old-fashioned homely beetroot filling modernized and gingered up by the coriander and smoked cheesy flavour. It needs a green vegetable or salad with it.

Ingredients

For the filling

300 g beetroot (approximately 2), trimmed, peeled and cut into 2cm (¾ in) wedges
1 tsp ground coriander

Supper
Main course
Vegetarian

Method

Heat the oven to 200°C/fan 180°C/gas mark 6.
For the filling, put the beetroot wedges on a baking tray and sprinkle with the ground coriander. Add the oil and mix well. Transfer to the oven and <