Croquettes, spinach & goats cheese.
Ingredients
6x 25g Croquettes, rolled
50g Whipped goats cheese
2g Herb oil
3x Crispy basil leaves
1x Lemon wedge
MOP
- Fry the croquettes until golden brown. Remove from the oil to a jay clothe to remove excess oil>
- Plate as per the above
Croquette mix.
Ingredients
4 litres whole milk
600g Butter, unsalted
700g Plain flour
1500g Frozen spinach, defrosted, chopped fine & strained of excess water
2900g Mozzarella
1000g Parmesan
1000g Goats cheese log skin-on
MOP
- Heat the milk in a pan
- In a separate wide based pot melt the butter and form a roux with the flour. Once the roux is formed add the warmed whole milk to the roux and cook to form a béchamel - the béchamel will need to cook for a minimum of 20 minutes to cook out the flour.
- Once your béchamel is ready add the spinach and mix through thoroughly. After this you can add the cheese’s ensuring they do not melt completely - you want the mix to have elasticity to it and this only comes when the cheese is not completely melted.
- Season the mix to taste with fine salt and black pepper and then place the mix in gastro trays and allow to cool
- Once cooled rolled the croquettes into 25g balls, dust in flour, egg and milk wash and then coat in panic breadcrumbs once. Store the croquettes in more breadcrumbs to ensure the coating doesn’t get soft from the egg & milk wash.
Whipped goats cheese.
Ingredients
500g Goats cheese, skin removed
Milk to create a smooth whipped consistency
MOP
- Add the goats cheese and the milk to the thermocoupe and blend until perfectly smooth and of a whipped consistency. Refrigerate till needed for service
Herb oil.
Ingredients
100g Mixed green herbs including spinach
1/2 Jalapeno
100g Veg oil
100g Olive oil
3g salt
MOP
- Blanch the mixed herbs in seasoned water and refresh immediately in ice water
- Remove the blanched herbs from the ice and remove excess water using a jay clothe. Place the herbs into the thermocoupe with the remaining ingredients and blend till a vibrant green oil forms.
Strain the oil through a chinoux lined with a jay clothe and reserve the oil in a squeeze bottle. Only make small batched of this oil as the colour must be a vibrant green and over time the oil will loose the colour. Keep for a maximum of 2 days.
Waiters Notes
Spinach and goats cheese croquettes served with whipped goats cheese and crispy basil
Allergies Dairy, gluten