Scamorza & leek croquettes, apple chutney, lemon.
Ingredients
6x 25g Croquettes, rolled
30g Apple chutney
1x Lemon wedge
6g Parmesan
MOP
- Fry the croquettes until golden brown. Remove from the oil to a jay cloth to remove excess oil.
- Spread the apple chutney on the bottom of the plate, place the 6 croquettes on the jam, using a micoplane, grate parmesan on top of the croquettes.
- Serve with a lemon wedge.
Croquette mix.
Ingredients
2.7 Litres whole milk
300ml White wine
400g Butter, unsalted
360g Olive oil
720g Plain flour
3000g Julienne leeks
80g Chopped garlic
600g Mozzarella cubed
300g Cheddar cubed
1000g Scamorza cubed
300g Gorgonzola crumbled
10g Picked fresh thyme
15g Salt
8g Cracked black pepper
MOP
- Heat the milk in a pan
- In a separate wide based pot heat the butter & olive oil, when its hot add the leeks and garlic cook at a medium to high until the leeks are tender around 10-15 min, deglaze the pan with the white wine and cook for 5 min to cook off the raw alcohol. Now add the flour and mix well to form a roux. 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 you can add the cheese’s and thyme ensuring the cheese does 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.
Apple chutney.
Ingredients
600g Peeled and diced granny smith apple
200g Shallots diced
30ml Monkey shoulder whisky
100g Sugar
30g Apple vinegar
2g Cinnamon
2 Cloves
100ml Water
30ml Olive oil
S & P to taste
MOP
- In a heavy based sauce pot heat the olive oil and add the shallots and cook for 3-4 min until tender, add the apple and cook for another 2 min. Flambe using the monkey shoulder whisky, add the water, cloves, cinnamon, apple vinegar, sugar and cook on an medium heat for 8-10 min until the mix starts to get sticky. Taste for seasoning and set aside and cool.
Waiters Notes
Leek & cheese croquettes served with apple chutney, aged parmesan & lemon
Allergies Dairy, gluten, sulphites, eggs