Method
Preheat over to 180ºC. Place the chicken drumsticks on a baking sheet with a pinch of jerk seasoning, cover with foil and place in the oven until cooked.
For the choux pastry, sift the flour into a bowl. Place the butter, salt and water in a saucepan. Bring to the boil, stirring. Draw the pan off the heat and tip in all the flour, beat until smooth. Return to a low heat and beat vigorously for 1 – 2 minutes or until the mixture forms a ball. Draw pan off the heat, allow to cool for approximately 2 minutes.
Next, beat the eggs to the pastry mixture a little at a time until incorporated. Then beat in the cheddar cheese. Scrape the pastry mixture into a piping bag. Turn the oven up to 200ºC. Pipe four choux rings and place in the oven.
Meanwhile, fry the pepper, spring onions, carrots and mushrooms.
Remove the choux rings from the oven when golden brown, and pierce to release the moisture.
To make the cheese sauce, melt the butter in a saucepan, add the plain flour, and stir until in forms a pale brown ball. Remove from the heat and add the milk a little at a time. Bring to the boil, stirring continuously. When thickened remove from the heat and stir in the cheese.
Place the choux rings on separate plates, put the fried vegetables and chicken inside the rings, and pour a little cheese sauce over each ring.
Serving suggestion: baked potatoes with cheese and chives, and coleslaw.