Spinach & Goats Cheese Croquettes.
Ingredients
3x 35g Croquettes
30g Whipped goats cheese
1g Deep fried basil
1g Maldon sea salt
MOP
- Fry the croquettes until golden brown
- Remove from the oil and place on a jay clothe to drain the excess oil
- Spread the whipped feta on the bottom of a brown plate
- Top with the 3 croquettes and finish with the fried basil and some maldon sea salt
Spinach Croquette Mix.
Ingredients
2.5kg Frozen spinach (Net weight is roughly 900g after defrosting and chopping)
2Litres Whole milk
250g Butter
250g Plain flour
300g Goats cheese log, cut into 2x2cm sized cubes
1.2kg Mozzarella, cut into 4x4cm sized cubes
500g Grana Padano parmesan
5g Table salt
2g Black pepper, finely ground
MOP
- Defrost and drain the spinach well. Once drained chop the spinach finely
- 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 chopped, drained spinach and mix through the sauce
- Add the grated parmesan, 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 and freshly cracked black pepper
- Remove the sauce from the heat and pour into gastro trays and chill immediately
- Portion croquettes to 35g each (3 per portion) and pane 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
500g Goats cheese log
50g Milk
100g Double Cream
MOP
- Whip the goats cheese, milk & double cream in the thermo mix until smooth, should be a thick cream consistency. Once smooth remove and refrigerate unitl needed for service.
Waiters Notes
Spinach croquettes with whipped goats cheese and fried basil.
Allergies Dairy, Gluten, Egg