Chicken Croquettes

Chicken Croquettes

On Saturday, my dear friends Claire and Rory, hosted a Tapas party at their home, inspired by their recent holiday in Spain. Their table heaved with all manner of Spanish delights, including delicious slivers from a Serrano ham, that Rory managed to sneak through customs (perhaps I should not be disclosing this on a public forum!). Tapas are small plates of food, traditionally served with drinks and can be either hot or cold. Amongst a whole host of culinary delights to be found at their Tapas evening, Claire and Rory supplied a selection of Spanish cheeses, olives, roasted almonds, Tortillas with chorizo sausage and Coca (a type of Spanish pizza/bread, made with love by Claire’s sister, Amy). My contribution to the evening were the chicken croquettes, for which Claire provided me with a recipe. Croquetas are apparently very popular Tapas fair and after having tried them, I can understand why. Imagine a crispy breadcrumb casing filled with a creamy, garlicky, minced chicken filling – and you essentially have a small nibble of heaven on a plate.  I quadrupled the recipe I was given with no problem at all,in order to cater for 20 people. I ended up with just over 40 of these delicious mouthfuls, which whilst fabulous as a snack would also make a delicious light lunch served with a green salad. To help you get in the mood, here is the link to Claire’s fabulous blog, documenting their wonderful holiday: http://spanishsummer2011.blogspot.com

Chicken Croquettes

(serves 4, makes about eight croquettes)

25g butter

25g flour

150ml milk (I used full cream)

15ml olive oil

1 free-range,filleted, skinless, chicken breast, diced

1 garlic clove, finely chopped

1 xl free-range egg, beaten

50g (1 cup) stale white breadcrumbs ( I made mine by throwing some day old ciabatta into the food processor)

salt and freshly ground black pepper

1 bottle sunflower/canola oil for deep-frying

Fresh flat leaf parsley to garnish

lemon wedges, to serve

Melt the butter in a pan. Add the flour and cook gently, stirring for 1 minute. Gradually stir in the milk and cook until smooth and thick. (I always heat my milk in the microwave, to just below boiling point to speed up the process). Cover and set aside. Heat the olive oil in a frying pan and fry the chicken and garlic for 5 minutes. When the chicken is lightly browned and cooked through, tip the contents of the frying pan into a food processor and process until finely chopped. Tip the mixture into the sauce and stir to combine. Season with plenty of salt and pepper to taste, then set aside to cool completely. Once cooled and firm, shape the mixture into eight small sausage shapes, I found it helpful to do this with slightly wet hands. Dip each one into beaten egg, then roll in breadcrumbs to coat. Heat the oil in a saucepan, until a cube of bread dropped in the oil browns in 1 minute. Lower the croquettes into the oil and cook for 4-6 minutes until crisp and golden. Lift out using a slotted spoon and drain on kitchen paper. Serve with lemon wedges and garnish with the flat leaf parsley. Don’t forget the sangria!

A selection of Tapas Fare

 

 

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2 comments

  1. I was privileged enough to be there and eat these croquettes that Louise made, and “heaven on a plate” is a major understatement! They were absolutely delicious.


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