Brie And Basil Croquettes Recipes

BRIE AND BASIL CROQUETTES

Steps:

• Melt butter in heavy saucepan over medium heat.
• Add 1/4 cup flour and stir until light golden, about 2 minutes.
• Remove from heat.
• Gradually whisk in milk.
• Return pan to heat.
• Simmer gently until very thick but still pourable, about 4 minutes.
• Add cheese and basil and stir until cheese melts, about 2 minutes.
• Remove from heat.
• Season with salt and pepper.
• Stir in 1 egg.
• Pour into 10" diameter pie plate.
• Press plastic wrap onto surface of cheese mixture to prevent skin from forming.
• Chill overnight.
• With floured hands, form cheese mixture into walnut-size balls.
• Dust cheese balls with flour.
• Chill until firm, about 1 hour.
• Press each cheese ball into 3/4" thick round.
• Place remaining egg in small bowl and beat to blend.
• Place crumbs in medium bowl.
• Dip cheese rounds into egg, then into crumbs, coating thoroughly.
• Heat oil in heavy large skillet over medium-high heat.
• Working in batches, fry cheese rounds just until brown, about 1 minute per side.
• Do not overcook.
• Drain on paper towels and serve warm.

TRIPLE-CHEESE CROQUETTES WITH CRANBERRY SAUCE

Steps:

• Heat the butter in a saucepan. Tip in the shallots and fry gently for 10-12 mins until translucent. Stir through the flour to make a thick paste. Warm the milk gently in a separate pan until steaming, then gradually whisk the milk into the floury paste to make a thick sauce. Add the cayenne, three cheeses and a pinch of salt. Pour the mix into a baking tray and set aside to cool for 30 mins, then cover and chill for at least 3 hrs or overnight.
• For the sauce, tip the cranberries into a pan with the sugar and 100ml water, and simmer for 10-15 mins until the cranberries break down. Season to taste. Once chilled, loosen with a splash of water if the cranberry sauce is too thick.
• With wet hands, roll the cheese mixture into walnut-sized balls. Put the beaten egg in a shallow bowl and the breadcrumbs on a shallow plate. Roll the balls in the egg, then the crumbs, making sure each one is well coated. Repeat once more so they're coated in two layers of each.
• Pour the oil into a large saucepan until it's a third full, and heat to 175C, or until a cube of bread browns in 30 seconds. Carefully fry the croquettes in batches for 2-3 mins until golden. (If the oil is too hot, they will darken on the outside before the inside is hot.) Use a slotted spoon to transfer to a plate lined with kitchen paper. Leave to drain for a few minutes, then serve with the cranberry sauce.

BRIE AND BASIL CROQUETTES

Steps:

• Melt btter Add 1/4 c flour and make a roux. Remove from heat and wisk in flour. Return pan to heat and simmer gradually until thickened, but still pourable. Add cheese and basil, stirring until cheese melts. Remove from heat and season with salt and pepper. Add 1 egg. Pour into 10-in pie plate and cover with plastic. Chill overnight. With floured hands, form mixture into walnut sized balls. Dust with flour and chill until firm. Press into flat rounds, 3/4 in thick. Beat egg into bowl. Dip rounds into egg followed by breadcrumbs. Brown in olive oil, taking care not to overcook. Drain on paper towels and serve warm.