Croquettes
- 100g Mainland Unsalted Butter
- 100g plain flour
- 1L Anchor Blue Top Milk
- 1 pinch ground nutmeg
- 1 pinch ground clove
- 375g Mainland Smoked Chedder (grated)
- 350g cooked pork belly trimmings (diced)
- 25g chopped chives
- Season to taste
Crumb Mix
- 200g panko or gluten free breadcrumbs
- 25g chopped parsley
- 25g lemon zest
- 50g Mainland Shredded Parmesan
Method
- Make a roux by melting the butter and adding plain flour and stir until smooth
- Add milk and whisk until smooth and thickened
- Add spices and cheese, whisk until smooth
- Fold in pork belly & chives
- Chill uncovered until set, roll/cut to desired size & shape and double crumb in crumb mix
- Deep fry croquettes at 1600°C until crispy and golden brown
Portion yield – 15-30 croquettes (depending on desired size)
Apple & Celeriac Remoulade
- 2ea granny smith apple (julienne)
- 1ea celeriac (peel & julienne)
- 25g chives (chopped)
- Zest of 1 lemon
- 20g mayo (just enough to bind)
- Season to taste
Method
- Julienne apple & celeriac
- Add all other ingredients & season to taste
Pork Crackling Puff (Chicharon)
- 1kg pork skin (cleaned of all fat)
- Water (enough to cover skin)
- Pinch of salt
Method
- Boil skin in salted water for 4 hours on medium heat until very soft (but not falling apart)
- Scrape ALL fat off the underside on the pork skin
- Place Skin side up on lined trays and dehydrate overnight at 100°C or until completely hard
- To Serve: deep fry (fully submerged will achieve the best results)
- Season with sea salt
The Result
