kroket recipe
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8/11/2019 Kroket Recipe
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Kroket Recipe
Makes 24
Ingredients
50g butter
250ml hot milk
50g plain flour
300g leftover cold roast beef (or chicken), finely chopped, minced or whizzed in a food processor
1/2 an onion, finely diced
1 tbsp ketjap manis (available in Asian food stores) - This is a sort of sweet soy saucethere is a
large influence of Indonesian cuisine in Dutch cooking (look up rijsttafel) and this is one of thoseinfluences
1 tbsp chopped thyme leaves
1 tbsp chopped parsley
1 tsp ground nutmeg
1 tsp freshly ground black pepper
Crumb Coating
2 eggs, lightly beaten
80ml milk
250g plain flour
500g breadcrumbs (I use Paxo Golden Breadcrumbs as theyre neater and dont fall apart as much as
actual breadcrumbs from the likes of Mr. Crumb)
Pinch of salt
Vegetable oil for deep-frying
Method
Melt the butter in a small, heavy-based saucepan. Stir in the flour to make a paste (roux), and cook,
stirring all the time, for about 3 minutes. Gradually mix in the hot milk to make a bchamel sauce.
Bring to the boil, then lower the heat and simmer for 5 minutes to get rid of the floury taste. Add a
pinch of salt to season then tip the bchamel into a large mixing bowl and leave to cool.
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8/11/2019 Kroket Recipe
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Place the remaining ingredients into a food processor and whiz until smooth.
Tip the contents of the food processor into the mixing bowl with the cool bchamel sauce and stir it
in well to form a thick paste. Taste and adjust seasoning to your likingI will often add some
additional nutmeg here to make sure I get the right flavour. Cover with cling film and pop it in the
fridge for a few hours until its chilled.
Take the Kroket mixture from the fridge and form it into chunky little logs (3 x 10 cm) - you should
get about 24 in total.
Whisk the egg and milk together and set up a little production line of 3 dishes containing the flour,
the egg mixture and the breadcrumbs. Anyone whos breadcrumbed anything before should
recognise the process here.
Roll the Krokets in the flour first, then dip them into the egg mixture and then the breadcrumbs so
they are evenly coated. For an extra-crunchy coating dip the Krokets into the egg and breadcrumbs
for a second time then refrigerate for 30 minutes.
Heat the oil in a deep-fryer or a heavy-based frying pan to 180C. Preheat the oven to 100C. Fry the
Krokets in batches until golden brown all over, about 5 minutes. Drain briefly on a wire rack and
transfer to the oven to keep warm while you fry the remaining Krokets. Its really important to
complete the draining process as these will be a little oily coming out of the deep-fryer but most
importantly they will be HOT!
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