A Taste of Tapas at Home
Treat yourself at home with Chef Kerry Kilpin's recipe for Smoked Pork and Manchego Croquettes. Pair this dish with a glass of Steenberg Semillon for an extra special meal.
Ingredients for the filling (makes 24 croquettes)
50g butter | 1 small onion finely chopped | 80g flour | 250ml milk | 150g finely chopped bacon | 50g manchego cheese (substitute: parmesan) | 50g pecorino | 1 tsp Dijon mustard | 20ml cream | 250g potatoes: boiled and mashed
Ingredients for the coating
2 large eggs | 50g flour | 140g panko bread crumbs | sunflower oil for frying
To make the croquettes, melt the butter in a medium saucepan and gently fry the onion and bacon for 3 minutes or until lightly coloured. Stir in the flour and cook for 30 seconds. Gradually add the milk, stirring constantly, and cook over a low heat for 5 minutes until thick and glossy. Stir in both cheeses, mustard and cream and season to taste. Cook for 1 minute more until the cheese melts, stirring constantly.
Add the mashed potato and allow to set in the fridge. It should firm up nicely once cold.
Take heaped teaspoons of the mixture and, with wet hands, roll into 24 small oval shapes and put on a tray. Place in the freezer overnight.
When ready to fry; beat the eggs for the coating in a shallow bowl, put the flour on a plate and half of the bread crumbs in a bowl.
Roll the croquettes in the flour, followed by egg and lastly in the bread crumbs to coat. Place on a baking tray.
Heat up your oil in a deep fat fryer to 180 degrees. Fry the croquettes until nicely golden.
Serve with whole grain mustard and mayonnaise. Enjoy!