Smoked Cheese Croquetas
Smoked cheese croquetas
Ingredients
- 2 tablespoons olive oil
- 70g butter
- White of half a leek, split, washed and finely chopped
- 1 stick celery, finely chopped
- Good pinch nutmeg
- 60g plain flour
- Salt and freshly ground pepper
- 500ml whole milk
- 100g smoked cheese, grated (or your favourite cheese – good way of using up the leftovers of a cheeseboard)
- 2 eggs, beaten
- 100g plain flour
- 150g breadcrumbs
- Oil for cooking
Method
Heat the oil and butter over a low heat.
Add the leek and celery and cook until soft.
Add the 60g of flour, beat to a smooth paste.
Cook for about 5 minutes. Heat the milk with the nutmeg.
When hot add a ladle at a time and whisk into the flour mixture, until fully incorporated.
Remove from heat, add the cheese and place in a bowl.
Cover and chill for at least 2 hours.
Beat the eggs in a bowl.
Place the 100g of flour in a separate bowl and the breadcrumbs in another bowl.
Take 2 teaspoon sizes of the chilled cheese paste, roll in a ball, dip in the flour, shake off the excess, dip in the egg, and then in the crumbs.
Chill again on a tray.
Heat some cooking oil to 170oc and cook the croquetas until golden and crisp – about 4 minutes.
Mustard and Onion Dressing
Ingredients
- 1 onion, finely diced
- 1 tablespoon oil
- 2 tablespoons mayonnaise
- 4 tablespoons sour cream
- 2 tablespoons wholegrain mustard
- Handful chopped parsley
Method
Cook the onion in the oil until golden and almost caramelized.
Place in a jug with the remaining ingredients and blend to a smooth sauce.
Check seasoning.
