Prosciutto croquettes.
Ingredients
3X Croquettes (30g each before breading)
10g Aioli
10g San Daniele
MOP
- Fry the 3 croquettes in the fryer @ 180c and cook until golden, crispy & at an internal temperature over 72c
- Place three dots of aioli on the plate to secure the croquettes
- Then. add croquettes on top of the aioli and top with the san Danial
Prosciuto croquette mix.
Ingredients
150g Butter
200g Flour
300g white onion
400g San Daniele
1000g Ham stock
Flour
Egg & milk mix
Breadcrumbs
MOP
- In a heavy based pot sweat down the onion in the butter.
- When soft add the flour & form a roux with the butter & onions
- Gently add the ham stock 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 shredded ham and combine.
- Season & place the mix in hotel pans & cool immediately
- Once cooled place the mix into piping bags & cut a diameter of approximiately 2 inches and pipe out into lines on the work surface.
- Cut the croquettes into 35g tubes
- In 3 separate hotel pans place, flour, egg & milk mix & bread crumb
- Place the tubes 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
Ham stock
400g San Daniele
3500g Water
Mep
- Add the San Daniele and water to a large pan.
- Gently simmer the ham for 3 hours, allowing the water to reduce.
- Once cooked remove the ham and cool both the liquid and the ham in the blast chiller.
Allergies Eggs, Gluten, Dairy, mustard