The spiciness and soft texture of the cooking chorizo works really well with the nutty Manchego cheese, with the addition of green pepper to add a hint of texture and bitterness for a really tasty tapas.Makes approx. 18
Warm the milk in a non - stick saucepan– once hot but not boiled set to one side.
Fry the finely chopped green pepper in a little olive oil until soft – set aside.
Melt the butter in a medium saucepan and gently fry the shallot for 3 mins or until lightly coloured. Stir in the flour and cook for 1 minute – stirring so as not to stick.
Gradually add the milk in 3 to 4 stages stirring constantly to prevent lumps and cook over a low heat for 5 mins until thick and glossy.
Stir in the chorizo, cheese, cream, and the green pepper. Season with salt and white to taste.
Cook for about 10 mins more until the cheese melts and the chorizo is well mixed in, stirring constantly.
Pour onto a deep lined baking tray or dish and cover the surface with cling film to stop a skin forming. Leave to cool, then chill for 4 hrs or overnight.
The mixture needs to be stiff to form the croquetas. Take a dessert spoon of the mixture and, with wet hands, roll into oval shapes and put on a tray. Beat the eggs in a shallow bowl, put the flour on a plate and half of the breadcrumbs in a bowl.
Roll each of the croquetas lightly in flour, then in egg before coating in breadcrumbs. Place on a baking tray lined with baking parchment. Use the remaining breadcrumbs to top up the bowl halfway through the coating process. Chill for 30 mins.
Meanwhile, make the smoked paprika & lemon mayo by combining the ingredients together.
Fill a large saucepan with approx. 1-2 inches of sunflower or vegetable oil and heat to 180C (or heat the oil in an electric deep-fat fryer). Test a little of the crumbs in the oil to check the temperature if they sizzle and turn golden in 20 seconds the oil is ready.
Do not overheat and do not leave hot oil unattended.
Lower 4-6 croquets into the oil and cook for 1.5 mins or until golden brown, turning if necessary. Transfer to a baking tray lined with kitchen paper to absorb excess oil and continue cooking the rest.
Serve with the smoked paprika & lemon mayo for dipping.
Malaysian Satay Chicken with Asian Slaw, Rice and Satay dipping sauce Ingredients 2 chicken breasts, cubed3 tbsp peanut butter3 tsp of Malaysian Satay spice blend (spice mountain)165 ml tin of coconut milk1 tsp oyster sauceRice For the slaw8 Brussel sprouts1 red onion1 carrot, I used half orange and half yellowJuice of 1/2 lemon1 tbs Mayo1.5 tsp oyster sauce1 tsp of sugarTo make the Satay sauce, in a bowl add the peanut butter, coconut milk, oyster sauce and satay spice blend, mix together until you get a smooth sauce.Set half a side as the dipping sauce.With the remaining sauce in the bowl, add the chicken and marinade for at least 2 hours.Meanwhile shred the brussel sprouts, finely slice the onion, and grate the carrot.Mix together with the Mayo, oyster sauce, lemon juice and sugar, set aside.Inspiration for this slaw was from MC professionals last nights tv watch.Boil the rice until cooked, drain and set aside.Skewer the chicken and pan fry until sealed, baste with the marinade and bake in the oven at 200’c for 8 to 10 minutes.Bring all together on plate, I dressed the plate with chive oil which was remaining from Christmas Day.The spice blend is made up from;Cumin, brown sugar, turmeric, coriander, coconut powder, black pepper, galangal, kaffir lime, lemongrass, star anise and chilli .....It would be expensive to get all these spices and flavours to make your own, I cannot recommend Spice Mountain blend enough, it creates a banging blend of flavours ❤️.Spice Mountain can be found in Borough Market but they do online orders .. well worth a look. ... See MoreSee Less