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 that’s a rap….
…okay, maybe Food Busker should stick to cooking…
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FULL RECIPE
Ingredients
1 ancho chilli
800g cooled mashed potato
1 heaped tsp paprika
2 egg yolks
1 tsp grated nutmeg
100g gruyere cheese
200g smoked pork belly
Handful of flat leaf parsley
Sunflower oil
Plain flour
2 eggs
Breadcrumbs
3 tbsps mayonnaise
Zest and juice ½ a lemon
Method
Place the ancho chilli in a small bowl and cover with warm water to rehydrate. Set aside for 10 minutes.
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.
In a large pan, heat several inches of sunflower oil over a medium heat.
Wet your hands, and form the mixture into croquettes, placing each onto greaseproof paper.
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.
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.
Check that the oil is up to temperature by dropping a dew breadcrumbs in – they should sizzle on contact. 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.
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FOOD BUSKING is filmed at
SHEPHERDS BUSH MARKET
OLD LAUNDRY YARD
LONDON
W12 8EZ
#BestRecipes #JohnQuilter
I'm a British chef, entrepreneur and make films about food on YouTube. I used to run restaurants and even had my own. On this channel you'll learn restaurant food from the best chefs from around the world. And Ill show you how to recreate it for yourself at home
Increase the peace.
JQ
Ham & Cheese Croquettes | John Quilter
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John Quilter
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