Chorizo & Scarmorza croquettes.
Ingredients
5X Croquettes (25g each before breading)
25g Aioli
1g Togarashi seasoning
MOP
- Fry the 6 croquettes in the fryer @ 180c and cook until golden, crispy & at an internal temperature over 72c
- Place the aioli in the middle of the plate and spread around so that all the croquettes will sit on the aioli
- Place the croquettes on top of the aioli and finish with the togarashi seasoning
Note: do not pané too many croquettes at once. Make a batch and roll the croquettes to the right weight but just pané what you need for 3 services max.
Chorizo croquette mix.
Ingredients
3kg Chorizo, finely chopped
1.1kg Scamorza, diced
4l Whole milk
300g Butter
580g Flour
1kg Mozzarella, drained & dried (Danish from Allan reeder)
400g Parmesan
10g Table salt
3g Coarse ground black pepper
Flour
Egg & milk mix
Breadcrumbs
MOP
- In a heavy based pot sweat down the chorizo, no need to add oil as the chorizo is naturally oily
- When soft add the butter and cook for a further 3 minutes
- Add the flour & form a roux with the butter & chorizo
- Gently add the milk ensuring no lumps form
- At this stage reduce the heat and leave to cook for 20 minutes to cook out the flour, ensure to stir occasionally to prevent sticking
- After 20 minutes add all the cheeses and cook until they have all almost melted. note: its so important to not overcook the cheese or the croquettes wont be stringy
- Season & place the mix in hotel pans & cool immediately
- Once cooled place the mix into piping bags & cut a diameter of approximiately 2 inches
- In 3 separate hotel pans place, flour, egg & milk mix & bread crumbs
- Roll the croquettes into 20-25g balls and place in the flour
- Place the balls in the tray with egg & milk wash ensuring they are coated
- Finally place them in the tray with breadcrumbs to coat note: when doing this process ensure you always use one hand for wet & the other for your dry ingredients, this will keep your breadcrumbs from sticking together and result in a much finer crust
Waiters Notes
Deep fried croquettes made from spanish chorizo and Smoked cow’s milk cheese
Verbiage:
Chorizo is a type of spanish pork sausage made of pork shoulder, smoked paprika, garlic, black pepper and fennel seeds. it can be used dried or fresh.
Allergies Eggs, Gluten, Dairy, sesame seeds, mustard