Post by charlie on Nov 3, 2010 15:41:42 GMT -5
Found this on the river cottage recipes and they are declicious and not too hard to make, just needs forward planning. will make great cold nibbles for snacks too if you wrap them in paper and store them in the fridge, obviously a few ingredients are out for HFI, I made them without nutmeg, onion and garlic and theywere stil really tasty.
Hugh Fearnley-Whittingstall shows how to make the most of chicken leftovers with these croquettes
Makes about 20 croquettes
Ingredients
350ml full cream milk
50g butter
50g plain flour
1 small onion, finely chopped
Pinch of nutmeg
1 small garlic clove, crushed
A little olive oil
Approx 250g leftover free range chicken, finely chopped or coarsely minced
1 dsp chopped parsley
1 dsp chopped chives
1 egg, beaten
75g breadcrumbs
Sunflower, groundnut or olive oil for frying
Salt and freshly ground black pepper
Method: How to make chicken croquettes
1. Heat the milk in one small pan and melt the butter in another. Add the flour to the butter and stir to make a roux, then cook gently for a couple of minutes. Add the Milk, hot but not boiling, a little at a time to the roux, stirring vigorously to get a thick, smooth béchamel sauce. Allow to bubble gently for a couple of minutes, stirring all the time.
2. In a separate pan, sweat the onion and garlic in a little olive oil until soft, then add the chicken and stir for a few minutes. Add this mixture to the béchamel and leave to cool. Add the herbs, nutmeg and some seasoning and mix together well with a wooden spoon. Transfer the mixture to the fridge for an hour or two until completely cold and set firm.
3. Take spoonfuls of the cold mixture and roll them into balls with floured hands. Dip into the beaten egg, then roll in the breadcrumbs until thoroughly coated. Deep-fry in hot oil for 4-5 minutes, until nicely browned and crisp, or shallow-fry in about 1cm oil.
4. Serve the croquettes with a chive or garlic mayonnaise or a simple tomato sauce.
Hugh Fearnley-Whittingstall shows how to make the most of chicken leftovers with these croquettes
Makes about 20 croquettes
Ingredients
350ml full cream milk
50g butter
50g plain flour
1 small onion, finely chopped
Pinch of nutmeg
1 small garlic clove, crushed
A little olive oil
Approx 250g leftover free range chicken, finely chopped or coarsely minced
1 dsp chopped parsley
1 dsp chopped chives
1 egg, beaten
75g breadcrumbs
Sunflower, groundnut or olive oil for frying
Salt and freshly ground black pepper
Method: How to make chicken croquettes
1. Heat the milk in one small pan and melt the butter in another. Add the flour to the butter and stir to make a roux, then cook gently for a couple of minutes. Add the Milk, hot but not boiling, a little at a time to the roux, stirring vigorously to get a thick, smooth béchamel sauce. Allow to bubble gently for a couple of minutes, stirring all the time.
2. In a separate pan, sweat the onion and garlic in a little olive oil until soft, then add the chicken and stir for a few minutes. Add this mixture to the béchamel and leave to cool. Add the herbs, nutmeg and some seasoning and mix together well with a wooden spoon. Transfer the mixture to the fridge for an hour or two until completely cold and set firm.
3. Take spoonfuls of the cold mixture and roll them into balls with floured hands. Dip into the beaten egg, then roll in the breadcrumbs until thoroughly coated. Deep-fry in hot oil for 4-5 minutes, until nicely browned and crisp, or shallow-fry in about 1cm oil.
4. Serve the croquettes with a chive or garlic mayonnaise or a simple tomato sauce.