Croquetas de Queso y Encurtidos de Tom Kerridge

Ingredientes

• 50 g butter
• 50 g plain flour
• 350 ml whole milk
• 1/4 nutmeg, finely grated
• 1 tsp Dijon mustard
• 3 tbsp Branston pickle
• 100 g mature Cheddar, grated
• 80 g smoked Cheddar, cut into small dices
• 2 tbsp finely chopped flat-leaf parsley
• Salt and freshly ground pepper
• To Assemble and Cook:
• 80 g plain flour, to coat
• 2 large free-range eggs, lightly beaten
• 150 g panko breadcrumbs
• Vegetable oil, to fry
• To Serve:
• 20 g Parmesan, grated

Preparación

1. 1

   Melt the butter in a medium saucepan over a moderate heat. Stir in the flour and cook for 1 -2 minutes. Gradually whisk in the milk, keeping the mixture smooth. When it is all added, cook over a low heat for a further 10 minutes or until the sauce has thickened. Season the sauce with salt, pepper and the nutmeg and stir well. Fold in the mustard, pickle and grated Cheddar and remove from the heat. Stir through the diced smoked Cheddar and chopped parsley.Transfer the mixture to a flat tray and place in the fridge for 2 hours to chill.Take the tray from the fridge, divide the mixture into 20 -24 even-sized pieces and roll each into a ball. Place on a clean tray in the freezer for 10 minutes to firm up. Tip the flour into a shallow bowl and season with salt and pepper. Put the eggs into a second bowl and add a little seasoning. Place the breadcrumbs in a third bowl.Remove the tray from the freezer. Dip each ball into the flour, making sure it is well coated, then into the eggs and lastly into the crumbs, turning to coat all over.Return the crumb-coated balls to the cleaned tray and place back in the freezer until very firm.You will need to cook the croquettes in 3 or 4 batches.Preheat the oven to 130C fan. Take the tray of croquettes from the freezer and heat a 5cm depth of oil in a sauté pan to 180C (check with a thermometer). Carefully lower the croquettes into the oil and cook for 5 -6 minutes or until golden and crispy. Remove with a slotted spoon and drain well on kitchen paper.