Darina Allen's Cheddar Cheese Croquettes
We get into big trouble if these crispy cheese croquettes are not on the Ballymaloe lunch buffet every Sunday. They are loved by children and grown-ups, and are a particular favourite with vegetarians. Make tiny ones for canapés and provide cocktail sticks to eat them and Ballymaloe country relish as an accompaniment.
Makes 25 - 30, depending on size
225g (8 ozs) grated mature cheddar cheese
450ml (15fl ozs) milk
few slices of carrot and onion
1 small bay leaf
sprig of thyme
4 parsley stalks
200g (7ozs) roux (see recipe below)
2 egg yolks, preferably free range
1 tablespoon freshly chopped chives (optional)
salt and freshly ground pepper
seasoned white flour, preferably unbleached
fine dried white breadcrumbs
Ballymaloe Country Relish
Put the cold milk into a saucepan with the carrot, onion and herbs, bring slowly to the boil, simmer for 3-4 minutes, turn off the heat and allow to infuse for about 10 minutes if you have enough time. Strain the flavourings, rinse them and add to a stock if you have one on the go. Bring the milk back to the boil, whisk in the roux bit by bit; it will get very thick but persevere. (The roux always seems like a lot too much but you need it all so don’t decide to use less).
Season with salt and freshly ground pepper. Cook for 1-2 minutes on a gentle heat, then remove from the heat, stir in the egg yolks, cheese and optional chives. Taste and correct the seasoning. Spread out on a wide plate to cool.
When the mixture is cold or at least cool enough to handle, shape into balls about the size of a golf ball or 1 oz (25g) approx. Roll first in seasoned flour, then in beaten egg and then in fine breadcrumbs. Chill until firm but bring back to room temperature before cooking otherwise they may burst.
Just before serving, heat a deep fryer to 150°C/300°F and cook the Cheese Croquettes until crisp and golden. Drain on kitchen paper and serve hot with a green salad and perhaps some Ballymaloe Country Relish.
Note: Cooked Cheese Croquettes can be kept warm in an oven for up to 30 minutes. They can also be frozen and reheated in an oven.
110g (4ozs) butter
110g (4ozs) flour
Melt the butter and cook the flour in it for 2 minutes on a low heat, stirring occasionally. Use as required. Roux can be stored in a cool place and used as required or it can be made up on the spot if preferred. It will keep at least a fortnight in a refrigerator.
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