Free Recipe 1: Canape – Trewithen Clotted Cream, Cornish cheddar & Parsley Croquetta

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Clotted_Christmas_Booklet_CoverCanape : Trewithen Clotted Cream, Cornish cheddar & Parsley Croquetta

Makes 4 Croquetta

Ingredients:

  • 200-250ml of whole Trewithen milk
  • 1 bay leaf
  • 2 cloves
  • 1 slice of an onion
  • 1 sprig of fresh thyme
  • A pinch of ground mace
  • 60g organic flour
  • 30g Trewithen butter
  • 250g Cornish cheddar
  • 100g flat leaf parsley, chopped
  • 1tbsp Trewithen clotted cream
  • 1tsp English mustard
  • 2 eggs, beaten with a splash of milk
  • 100g porridge oats, ground very finely
  • Cornish sea salt and black pepper
  • Sunflower oil for deep frying

Method:

  • In a saucepan, combine milk, thyme, mace, cloves and the bay leaf. Gently simmer then remove from heat and leave to infuse.
  • Gently melt the butter (do not let it colour), add half the flour and beat gently with a wooden spoon until ‘sandy’ in texture. This should take about 5 minutes. Using a sieve, strain into a jugand slowly add half the infused milk, beating constantly. Add the rest of the milk and whisk over a low heat for approx 10 mins until sauce is thick and glossy.
  • Remove pan from the heat and fold in the cheese, parsley, clotted cream and mustard.
  • Season well with black pepper and Cornish sea salt.
  • Place a round piece of baking parchment over the top of the sauce and refrigerate until completely cold.
  • Put the remaining flour, beaten eggs and oats into three separate bowls
  • Remove the now set béchamel sauce and shape with 2 spoons into an oval shape.
  • Dip your ovals of cheesy delight into flour, egg and then your oats.
  • Deep fry in hot oil at 180°C until golden brown, oozy and delicious. Sprinkle with Cornish sea salt and a few chopped parsley leaves.

“A mouthful of rich cheddar sauce is balanced by the peppery note of the English mustard and the freshness of the chopped up parsley. Its unique richness comes from a tablespoon of Trewithen clotted cream in the béchamel sauce.”

Hop Store Restaurant Head Chef, Jack Botha

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