Mon, 10 December 2018
Cheese stuffed Croquette Potato
INGREDIENTS:
(Makes 14-16 croquette potatoes)
750g floury potatoes, cut into chunks
25g butter
100ml cream
200g Cheese
50g flour
100g breadcrumbs
Rapeseed oil, for drizzling
salt and freshly ground black pepper
METHOD:
Simmer the potatoes in lightly salted water for 15 minutes, or until tender. Drain and mash thoroughly, preferably with a ricer.
Heat the butter and cream until butter is melted, add a pinch of nutmeg, mix into the mashed potato, check for seasoning. Cover and leave until firm and cool enough to handle.
Divide the cheese into 14-16 pieces (I like to use a nice flavoured Irish goats cheese, but up to you)
Shape the mixture into 1416 croquettes around each piece of cheese, (cylinder shape), weighing around 50geach.
Put the flour, whole eggs and breadcrumbs into three separate shallow bowls and beat the eggs. Dip each croquette in the flour, pat off any excess, then coat in the egg before dipping in the breadcrumbs. Transfer to a baking tray, then leave to cool to room temperature. Preheat the oven to 200C /Gas 6.
Drizzle the croquettes with oil and bake for 20 minutes, or until golden-brown.
Joe's Tip:
If you like, you can shallow fry the croquettes in a large frying pan, turning regularly until golden brown. Alternatively, you can heat oil to 180C in a large saucepan or deep fryer and fry for 34 minutes. Drain well on kitchen paper and serve piping hot.
RECIPE 2: Perfect Roast Potatoes with Chorizo
INGREDIENTS:
100g approx. of duck fat/ goose fat/ Rapeseed oil or whatever is your preferred fat
200g diced chorizo
16 medium- peeled potatoes
8 garlic cloves
8 sprigs thyme
sea salt
METHOD:
Preheat the oven to 190C/170C Fan/Gas 5.
Parboil the potatoes in salted water for 78 minutes, or until almost cooked (they will still feel firm when pierced with a knife). Drain thoroughly using a colander, then shake the potatoes around a little in the colander until the outsides are roughened.
Heat your roasting tin on the cooker, add the chorizo and extract all the lovely flavours from it. Remove the chorizo pieces and leave to one side.
Now add the preferred fat to the the tray, heat, to a medium to high heat
Add the drained, roughened potatoes to the tin of hot fat, then sprinkle over the garlic cloves, thyme and sea salt and mix until the potatoes are well coated in the fat.
Place the tin to the oven and roast for 45-60 minutes, or until golden and crunchy.
When cooked, add back in the chorizo pieces and mix well and serve
RECIPE 3: Simple Mash
INGREDIENTS:
1½ kg floury potato cut into even chunks
125ml cream
75g butter
½ tsp nutmeg
Sea salt and white pepper
3 spring onion chopped
METHOD:
Bring a large saucepan of water to the boil. Add the potatoes and boil for about 15 mins or until tender. Transfer to a colander and drain well, then return to the pan and set over a very low heat for 2 mins to dry completely.
Heat the cream, nutmeg and butter in a small pan, then pour over the potatoes. Remove pan from the heat, then mash potatoes using a hand potato masher or ricer.
Add the onion and check the seasoning.
