Ingredients
5x 25g Croquettes , rolled into logs
25g Whipped goats cheese
MOP
- Fry the croquettes until golden brown
- Remove from the oil and place on a jay clothe to drain the excess oil. Season with Maldon sea salt
- On a small plate spread the whipped goats cheese, with the croquettes on top
Pea & Goats Cheese Croquette Mix.
Ingredients
250g butter
350g flour
2litres of milk
750g mozzarella
500g goats cheese, skin on
1kg peas (divided into 500g/500g)
50g Confit garlic
Table salt to taste
MOP
- Blanch the peas in salted boiling water and refresh in an ice bath. Place 500g of peas into the thermocoupe with the wild garlic and blend to combine. Once all combined add in the other 500g of peas and pulse shortly just to crush the other peas.
- In a heavy based pan melt the butter
- When the butter is melted add the flour & form a roux, gently cook the roux for 2 minutes
- Gradually add the milk whilst whisking ensuring no lumps form. Once all the milk has been added and whisked to form a smooth sauce reduce the heat and leave to cook for 20 minutes to cook out the flour. Ensure to stir occasionally to prevent sticking
- Add the blended peas, goats cheese and mozzarella to the sauce whilst still on the heat and stir to combine without completely melting all the cheese. At this point the sauce should be almost elastic from the slightly melted cheese note: once the cheese has slightly melted do not cook any longer
- Season the sauce with the salt
- Remove the sauce from the heat and pour into gastro trays and chill immediately
- Portion croquettes to 30g balls (5 per portion) and panne once with flour, egg & milk mix and panko bread crumbs
- Store in containers with breadcrumbs to ensure the croquettes don’t stick together.
Whipped goats cheese
Ingredients.
234g goats cheese, skin on
100g whole milk
MOP.
- place both ingredients into a thermocoupe and blend until smooth
- refrigerate till needed in service