A Year in Cheese by Alex Guarneri

Author:Alex Guarneri
Language: eng
Format: epub
Publisher: MBI

EMMENTAL, BRIE AND SERRANO HAM CROQUETTES

MAKES 24 CROQUETTES

85g (3oz) unsalted butter

325g (11½oz) plain flour

500ml (16fl oz) full-fat milk

Pinch of freshly grated nutmeg

100g (3½oz) Emmental, grated

50g (1¾oz) Brie de Meaux, crumbled

100g (3½oz) Serrano ham, finely chopped

6 eggs

2 tbsp water

1 litre (1¾ pints) sunflower oil

200g (7oz) panko breadcrumbs

Freshly ground black pepper

Start by making the cheesy croquette mixture. Put the butter in a pan over a medium heat. When melted, add 125g (4½oz) flour and stir with a whisk to make a roux. Cook, stirring continuously, for about 1 minute, or until the flour is cooked.

Add the milk in parts and continue stirring. Reduce the heat and stir until the mixture thickens. Add the nutmeg and black pepper to taste. Then add the Emmental, Brie and Serrano ham. Mix well to a smooth consistency.

Place the mixture in a bowl, leave to cool, then refrigerate until cold.

Beat the eggs in a bowl with the water. Set aside ready to breadcrumb your croquettes.

Heat the oil in a pan to 170°C (325°F).

Meanwhile, remove the cheese and ham mixture from the fridge and put in a piping bag fitted with a plain nozzle.

Pipe the mixture into croquette-shaped logs, about 2cm (¾in) in diameter and 10cm (4in) long.

Very gently dip the croquettes in the remaining flour, then in the beaten egg mixture, then in the breadcrumbs. Finally, dip again in the egg, then in the breadcrumbs.

Fry the croquettes in 2 batches in the hot oil until golden brown. When ready, remove to kitchen paper to drain. Serve hot.

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