Pork Belly Croquettes
- 100g Anchor Unsalted Butter
- 100g plain flour
- 1L Anchor Milk
- 1 pinch ground nutmeg
- 1 pinch ground clove
- 375g Mainland Smoked Cheddar (grated)
- 350g cooked pork belly trimmings (diced)
- 25g chopped chives
- Season to taste
You will need:
Make a roux with melted butter and flour – stir until smooth
Add milk and whisk until smooth and thickened
Add grated cheese and seasoning
Fold in Pork belly/ chicken/ bacon
Chill uncovered until set, roll out 15 – 30 barrel-shaped croquettes and double crumb with a combination of breadcrumbs, parsley, lemon zest, and parmesan
Deep-fry croquettes at 160 ͦC until crisp and golden brown.
200g breadcrumbs from day-old bread
25g chopped parsley
25g lemon zest
50g Mainland shredded parmesan
You will need:
Mix together ready to coat your mixture
Similar products to use
Mainland Parmesan Shredded Cheese
Finely shredded for convenience, this has a wonderfully sharp, piquant flavour.
Anchor™ UHT Full Cream Milk
Anchor™ UHT milk has been ultra-heat treated so it has an extra-long shelf life. With the full-bodied taste of fresh milk, it’s also a source of protein to help maintain muscles* and is packed with calcium to help build strong bones*. And because it’s able to be stored in the cupboard before opening, it’s a handy back-up for those surprise visitors or impromptu baking sessions.
Tomato Panzanella Salad with Mahi Mahi and Herb Cream
This quick and easy dish makes use of leftovers from your daily prep as well as bread crumbs from yesterday’s bread. They can be frozen for use as required.