in deze video zie je hoe je kroketten en bitterballen kan maken stap voor stap. (T)huis gemaakt. het recept is makkelijk aan te passen met b.v rund- kalfs- of kippenvlees.

englisch ingredients

Step one.
80 gram butter
100 gram flour
500 ml stock
60 ml heavy cream
2 egg yolks
300 gram meat from making the stock
6 gram of gelatine (3 sheets)

Pepper / Salt to tast

Other ingredients to tast

Mustard (about 1 to 1,5 tablespoon)
Worchestershire sauce
Lemon juice
Fresh parsley
Fresh thyme
Fresh nutmeg

Making the roux (video time 1:10)
Melt the butter, ad the flour in one time and bake the flour until cooked. You will notice cookie flavor when it is cooked proper

Add the “cold” stock to the cooked flower mixture and mix well.

Add the soaked gelatin sheets to the mixture (video time 2:10) and mix

Combine the heavy cream and egg yolks, and add to the mixture
Turn of the heat now

Season the mixture with the other ingredients to tast.

Video time 3:10
Add the shredded meat and mix

Put the mixture in a flat oven dish, cover with clean film and let set and cool down overnight

Video time (4:00)
Make your own home made breadcrumbs. Dry stale bread in the oven put it into a blender and then sieve for fine and coarse breadcrumbs

First put your cold mixture trough the fine breadcrumbs and shape your croquette

Video time (5:34)

Separate 5 eggs into white and yolks we only using the egg whites
Lightly beat the whites

Cover the croquettes with the egg whites and roll them into the coarse breadcrumbs

Leave to rest overnight before deep frying the croquettes. At 180 Celsius for about 2-3 minutes

Or freeze the coquettes to store and deep fry later frozen croquettes need 3-5 minutes

Enjoy

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