MENU dorset issue 25 MENU25.dorset pdf issue 25.final | Page 46

The Limestone Hotel’s
Jon Box makes the
best of fresh local
ingredients.
BLUE CHEESE BEIGNETS
Homemade French doughnuts with a blue cheese tang make
for a show-stopping starter from the Limestone Hotel
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Limestone is what the iconic, photogenic arch of Durdle Door is made of. So it’s an
appropriate name for a hotel that’s a few miles away, uniquely situated on a nearby hill
overlooking the village of West Lulworth. The Limestone Hotel & Restaurant is part of
a growing chain of small boutique hotels which have a big focus on food. They pride
themselves on offering freshly cooked dishes created with the best local ingredients, sourced
from suppliers Country Fare. Chef Jon Box explains: “I have worked in different types of
kitchens around the world, but have been with Limestone Hotel & Restaurant ( Petite Hotels )
for the past three and a half years. I love working with sustainable, seasonal ingredients, bringing the best local produce to the table for
our guests to experience. This is one of the reasons why I love using Country Fare. Their passion for celebrating everything Dorset has
to offer and promoting seasonal produce is reflected in our menus.”
Ingredients Method
serves 4
To make Beignets
100g Barkham Blue Cheese,
grated
50g salted butter
250ml water
(at room temperature)
70g plain flour
3 eggs (medium)
Beignets
Ingredients Method
1. Place butter and water in
saucepan and bring to boil.
2. Add plain flour, cook for
approximately 2 minutes, until
the paste leaves the sides of
the pan.
3. Add grated blue cheese &
allow to cool
4. Slowly beat in the eggs, one
by one with a whisk
5. Allow to rest in a fridge for 30
minutes
6. Using 2 teaspoons, drop
quenelles of the mix in a pre-
heated fryer at 160°c for 3-4
minutes (until golden), turn half
way.
Served with
3 apples
100ml cider
1tbsp sugar
15g salted butter
6 stems rainbow chard
50g pine nuts
4 figs
1 sheet filo
A few cubes of Barkham Blue
Cheese for garnish
Garnish
1. Peel and core the apples,
chop into small pieces.
2. Place in the saucepan with
100ml cider and 1 tbsp sugar.
3. Bring to boil and then
simmer until soft and allow to
cool.
4. In the meantime, throw the
rainbow chard in the frying pan
until it starts to soften.
5. Toast the pine nuts at 180°c
for 10 minutes.
6. Cut the fig into 4 pieces,
drizzle with honey and bake in
the oven for 10 minutes until
soft.
7. Take 1 sheet filo, fold in half,
brush with whisked egg and
bake for 10-15 minutes at
180°c until golden.
To plate, put 2 tbsp of apple
puree on each plate, place 3
beignets on top, decorate with
rainbow chard, toasted pine
nuts, honeyed figs and pieces
of Barkham Blue Cheese.
Enjoy!
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