"Croquettes are a magnificent tasty morsel and whenever I see them on a restaurant menu I just have to order them. Now you can make mine at home with my homemade bechamel using Meredith Dairy Goats Milk as the base." - Tim Bone
Serves 4 people
2 Cups of Meredith Dairy Cultured Goat Milk
1/2 brown onion, roughly chopped
2 cloves of garlic, smashed
2 parsley sprigs
2 bay leaves, dry or fresh
6 whole peppercorns
2 tbsp butter
2 tbsp plain flour
100g prosciutto, diced
1/4 cup chopped chives
1/2 grated parmesan
4 cubes of Meredith Dairy Marinated Goats Cheese, crumbled
1/4 tsp pepper
1/4 tsp ground nutmeg
1 cup plain flour
2 cups of panko bread crumbs
2 eggs, whisked
For the béchamel, place the Goat Milk into a pot and add the onion, garlic, parsley sprigs, bay leaves and peppercorns. Cook over medium heat to warm through. Do not boil!
Remove from the heat and let it infuse for 10 minutes. Strain the milk and discard the rest.
In another pot, on a medium heat, add the butter. When the butter is starting to foam, add the flour and whisk for 1 minute to cook the flour out. Remove from the heat and add half the milk, whisking until smooth. Add the rest of the milk and put back on a low heat and cook until the béchamel is thick in consistency.
Remove from the heat and stir in the chives, prosciutto, parmesan, goats cheese, pepper and nutmeg. Place the béchamel mix into a container and place in the freezer until set but not frozen solid (at least 1 hour).
Place the flour, breadcrumbs and whisked eggs into 3 seperate bowls. Take the béchamel out of the freezer and using a desert spoon, spoon out some of the mix and form it into a cylinder space. Place in flour and roll around, then place it in the egg to coat and then into the panko crumbs, coating well. Place onto an oven tray and repeat with the rest of the mix.
Place tray in the freezer until croquettes are firm (at least 1 hour).
Cook in a deep fryer at 180 degrees celsius until golden and crispy. It should only take 1-2 minutes.