Ham & Cheese Croquettes
- il y a 6 ans
Brother and sisters- FB is back in a busking attack with a load of deep fried ham and cheese croquettes all whacked up in a stack. Now thats a rap….\r
…okay, maybe Food Busker should stick to cooking…\r
\r
Subscribe to my channel: \r
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Do you know where I can busk? Got any suggestion of an amazing food market near you. Let me know in the box below.\r
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For business enquiries: ftbusiness@freshone.tv\r
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FULL RECIPE\r
Ingredients\r
1 ancho chilli\r
800g cooled mashed potato\r
1 heaped tsp paprika\r
2 egg yolks\r
1 tsp grated nutmeg\r
100g gruyere cheese\r
200g smoked pork belly\r
Handful of flat leaf parsley\r
Sunflower oil\r
Plain flour\r
2 eggs\r
Breadcrumbs\r
3 tbsps mayonnaise\r
Zest and juice ½ a lemon\r
\r
Method\r
Place the ancho chilli in a small bowl and cover with warm water to rehydrate. Set aside for 10 minutes.\r
\r
In a large bowl, combine the mashed potato with the paprika and egg yolks. Grate the cheese and add to the bowl. Cut away the rind and any excess fat from the pork belly and slice into small batons, adding to the bowl too. Finally, roughly chop the parsley and add to the mashed potato mixture, with some sea salt and freshly ground black pepper. Stir well to incorporate all the ingredients. \r
\r
In a large pan, heat several inches of sunflower oil over a medium heat.\r
\r
Wet your hands, and form the mixture into croquettes, placing each onto greaseproof paper.\r
\r
Prepare to pane the croquettes by placing the plain flour in one bowl, breadcrumbs in another, and whisking the two eggs together in a third. Coat each croquette in flour, then egg wash, draining off any excess, and finally coat in breadcrumbs. Ensure each piece is entirely coated in each element, and firmly pat each to secure the breadcrumbs. Replace on the greaseproof paper.\r
\r
Remove the ancho chilli from the water and squeeze to remove any excess water. Split it open and remove the seeds, then dice and decant into a small bowl. Add the mayonnaise and lemon zest and juice, and season with sea salt and freshly ground black pepper. Mix to form a smooth mayonnaise.\r
\r
Check that the oil is up to temperature by dropping a dew breadcrumbs in – they should sizzle on cont. Using a spider, lower a few croquettes at a time into the oil and cook for 2-3 minutes until golden. Remove and drain onto greaseproof paper. Sprinkle with sea salt and serve with the ancho lemon mayonnaise.
…okay, maybe Food Busker should stick to cooking…\r
\r
Subscribe to my channel: \r
\r
Follow me on\r
Twitter \r
Instagram \r
Facebook \r
\r
Do you know where I can busk? Got any suggestion of an amazing food market near you. Let me know in the box below.\r
\r
For business enquiries: ftbusiness@freshone.tv\r
\r
FULL RECIPE\r
Ingredients\r
1 ancho chilli\r
800g cooled mashed potato\r
1 heaped tsp paprika\r
2 egg yolks\r
1 tsp grated nutmeg\r
100g gruyere cheese\r
200g smoked pork belly\r
Handful of flat leaf parsley\r
Sunflower oil\r
Plain flour\r
2 eggs\r
Breadcrumbs\r
3 tbsps mayonnaise\r
Zest and juice ½ a lemon\r
\r
Method\r
Place the ancho chilli in a small bowl and cover with warm water to rehydrate. Set aside for 10 minutes.\r
\r
In a large bowl, combine the mashed potato with the paprika and egg yolks. Grate the cheese and add to the bowl. Cut away the rind and any excess fat from the pork belly and slice into small batons, adding to the bowl too. Finally, roughly chop the parsley and add to the mashed potato mixture, with some sea salt and freshly ground black pepper. Stir well to incorporate all the ingredients. \r
\r
In a large pan, heat several inches of sunflower oil over a medium heat.\r
\r
Wet your hands, and form the mixture into croquettes, placing each onto greaseproof paper.\r
\r
Prepare to pane the croquettes by placing the plain flour in one bowl, breadcrumbs in another, and whisking the two eggs together in a third. Coat each croquette in flour, then egg wash, draining off any excess, and finally coat in breadcrumbs. Ensure each piece is entirely coated in each element, and firmly pat each to secure the breadcrumbs. Replace on the greaseproof paper.\r
\r
Remove the ancho chilli from the water and squeeze to remove any excess water. Split it open and remove the seeds, then dice and decant into a small bowl. Add the mayonnaise and lemon zest and juice, and season with sea salt and freshly ground black pepper. Mix to form a smooth mayonnaise.\r
\r
Check that the oil is up to temperature by dropping a dew breadcrumbs in – they should sizzle on cont. Using a spider, lower a few croquettes at a time into the oil and cook for 2-3 minutes until golden. Remove and drain onto greaseproof paper. Sprinkle with sea salt and serve with the ancho lemon mayonnaise.