Potato Croquettes James Martin

Peel and boil the potatoes. Preheat the oven to 190C375FGas 5.

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Simmer the chorizo in water for 10 minutes until nicely cooked.

Potato croquettes james martin. Roll the potato mix into bite-sized balls and place them on a tray in. Prepare a tray of the flour and a bowl of the egg. Place 2 eggs in a shallow bowl add 1 to 2.

Heat the oil and butter in a medium heavy-bottomed saucepan over a medium heat and when the butter melts add the leek and and fry gently for a minute. Drop the croquetas into the hot oil and cook for 1 to 2 minutes until crisp and golden. Cook the peas in salted water for 2 minutes cool in cold water drain and coarsely chop and add to the chorizo.

When they are done 20 minutes or so drain the water off and let the potatoes sit for a couple of minutes but dont let them cool down. Take a small amount of the dough and roll it on a lightly floured work surface until you get a small cylinder. Heat the oil for deep-frying to 180C.

Drain on kitchen paper and serve immediately with lemon mayo and a grating of Manchego cheese. Drain and mash thoroughly preferably with a ricer. Fold potatoes over ham to enclose it completely then shape potatoes into an oblong croquette.

Repeat with remaining potato mixture. Bake them in the oven for about 12 minutes. Roll the potato sausages in the flour then the eggs and then the flaked almonds.

Pork chops cooked with apple wedges flaked almond-flecked croquettes and a herb-packed salad make for a stunning dinner party supper. Coarsely chop the piquillo peppers and add to the chorizo. Dredge them in an egg wash and then roll the croquettes in bread crumbs.

Mix well and check seasoning. If the mixture is too dry simply add a drop of milk. Mash with a potato masher until smooth and season to taste with salt and freshly ground black pepper.

Allow to cool slightly peel off the skin and coarsely chop with a knife. Mix together the cold potato two eggs parsley mozzarella and flour. Add the salt nutmeg and.

This will be your first croquette. Get your potato masher out. Drain the potatoes and return to the pan then place over a low heat for a couple of minutes to dry them slightly.

Dust the croquettes with flour and then dip in the egg coating on each side. Pass the potatoes through a ricer then add 150 g unsalted butter and 150 ml double cream and beat to form a very smooth mash seasoning to taste with salt and pepper. Gently knead this soft potato dough with your hands.

Beat in the butter and 2 egg yolks then finally the cheese and season to taste. Mix the sesame and black onion seeds with the breadcrumbs on a. Flatten it slightly and place several pieces of diced cooked ham inside.

Carefully lower the croquettes into the fat fryer for 23 minutes or until golden brown crisp and heated through. Roll the croquettes into golf-ball-size portions. We only want excess water to evaporate.

Start by mixing mashed potatoes egg yolks chives and a little flour. Scoop the potato flesh into a bowl discarding the skins. James Martin Saturday Kitchen comfort food.

Dice your ham as finely as possible. Simmer the potatoes in lightly salted water for 15 minutes or until tender. Cover and leave until firm and cool enough to handle.

Shape the mixture into 1416 croquettes weighing around 50g2oz each. Check the seasoning and add salt or pepper as needed. Mix potatoes with the egg yolk grated Parmigiano nutmeg salt and pepper.

For the croquettes prick the baking potatoes all over with a fork and place in the oven for an hour or until tender. By Matt Tebbutt From Saturday Kitchen Ingredients For the croquettes 800g1lb 12oz potatoes peeled and cut into chunks ½ truffle finely chopped 2 tbsp truffle oil 50g1¾oz Parmesan grated 2 free-range egg yolks 60g2¼oz salted butter 100g3½oz plain flour 2 free-range eggs beaten.

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