Pumpkin And Goat Cheese Croquettes Recipes

PUMPKIN AND GOAT CHEESE CROQUETTES

Steps:

• Preheat the oven to 180c.
• Place pumpkin on a baking tray and cook for 45 mins or until tender.
• Remove from the oven and cool.
• Discard the pumkin skin and chop the flesh.
• Place the flesh in a food processor, add the nutmeg and pulse to a puree.
• Season to taste. If mixture is too wet, strain to remove any exess water.
• Combine the goat cheese, sage, and vinegar in a bowl and season to taste.
• Roll the mixture into balls the size of small marbles.
• Coat the cheese balls with the pumpkin puree mixture.
• Roll the croquettes in the flour, then dip in the beaten egg and coat completely with breadcrumbs.
• In a large frying pan or wok, heat enough oil to deep fry until hot but not smoking.
• Cook the croquettes in batches until golden (about 3 mins).
• Drain on paper towels and serve warm.

BAKED PUMPKIN GOAT CHEESE ALFREDO WITH BACON

Steps:

• Preheat oven to 350°. Cook pasta according to package instructions., Meanwhile, in a large saucepan, heat butter and olive oil over medium heat. Add garlic and shallots; cook and stir 1-2 minutes. Add the next six ingredients. Reduce heat to low. Cook, stirring constantly, until reduced, 6-8 minutes. Add sage. Remove from heat., Drain pasta; gently stir into cream sauce. Transfer to a greased 13x9-in. baking dish. Top with bacon, goat cheese and Parmesan. Bake, covered, for 15 minutes. Uncover pasta; bake until cheeses are melted, about 5 minutes longer.

CROQUETTES WITH PLANTAIN, PUMPKIN SEED, MOZZARELLA AND PANCETTA RECIPE BY TASTY

Steps:

• Boil the potato in one pot until completely soft/cooked through. Whilst the potato is boiling, boil the plantain pieces (skin on) in another pot until very soft (slightly overcooked). The plantain will become more yellow and begin to push out of the skins.
• Mash together the potato and plantain thoroughly in a bowl. Mix in the plain flour, then leave the mix to cool.
• Once cooled, take about a tablespoon of the mix and use your hands to roll it into a ball around 3.5-4 inches wide (adding or removing some of the mix as necessary).
• Use your finger or the end of a spoon or fork, to create a deep hole in the ball (around three quarters way through the ball) for the filling, making sure not to poke all the way through. Carefully stuff the hole with either pancetta or mozzarella.
• Take a little more of the mix to create a small 'lid' to cover the hole, then use your hands to carefully roll the ball again to re-shape it as necessary.
• Repeat to create around 8 pancetta balls, and 8 mozzarella balls.
• Use a spoon on your hands to cover each ball completely in the beaten egg, and then in the breadcrumb and pumpkin seed mix. Do this twice for each ball to ensure it is sufficiently coated.
• Set out the croquettes on a plate or tray ready to fry and heat the oil over a medium-high heat in a large frying pan.
• Test the oil is ready with one croquette first: it should begin to sizzle and fry immediately. If the croquette browns/blackens almost immediately, reduce the heat.
• Shallow fry the croquettes until they are a deep golden brown, rotating as necessary. Quickly and carefully remove the croquettes once browned with a spatula or tongs to avoid burning and set aside on a plate lined with kitchen towel (to help drain any excess oil).
• For the suya mayo, mix together the Japanese mayonnaise and suya spice thoroughly.
• Enjoy the croquettes very warm with the suya mayo as a dip.