Fullblood Wagyu Chorizo Risotto Croquettes Recipes

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CHORIZO CROQUETAS WITH AïOLI



Chorizo croquetas with aïoli image

Try a new way to use chorizo, with these fabulous croquetas served with garlic mayonnaise. They require a little effort, but make a great starter or party snack

Provided by Diana Henry

Categories     Starter

Time 1h

Yield Makes about 25 croquetas

Number Of Ingredients 14

50g butter
½ medium onion, finely chopped
70g plain flour
435ml whole milk
135g chorizo, cut into small chunks
50g grated manchego
2 tbsp finely chopped parsley
3 eggs, lightly beaten
150g dry breadcrumbs
groundnut oil, for frying
4 garlic cloves, crushed
2 large egg yolks (freeze the whites for another recipe)
250-300ml extra virgin olive oil
squeeze of lemon juice

Steps:

  • Heat the butter in a pan over a medium-low heat, and fry the onion for 8 mins until softened but not coloured. Stir in the flour until it's incorporated into the fat and onions. Reduce the heat to low and cook for 4 mins, stirring - don't let it brown. Warm the milk in a medium pan over a low heat until steaming.
  • Remove the onion mixture from the heat and add the milk, a little at a time, stirring after each addition until smooth. When all the milk has been added, return the pan to medium-low heat and bring to the boil, stirring constantly. Reduce the heat to low and cook for 6 mins, stirring often to prevent it from catching. Set aside.
  • Cook the chorizo in a frying pan over a medium heat for 3 mins - you don't need any fat, as fat will be released from the chorizo as it cooks. Stir the fried chorizo into the sauce along with the cheese, parsley and seasoning. Pour the sauce into a dish and leave to cool completely, then cover and chill for at least 3 hrs, or overnight.
  • Next, make the aïoli. Put the garlic and the egg yolks in a bowl and beat with an electric whisk while slowly adding the oil, a drop at a time. As the mixture starts to thicken, you can add the oil more quickly, in greater amounts. Squeeze in some lemon juice and season, tasting as you go to ensure the flavour is balanced (you can also add a drop of white wine vinegar as well as lemon juice, if you like). Cover and chill until ready to serve.
  • Using wet hands, roll the chilled chorizo mixture into walnut-sized balls. Put the egg in a shallow bowl and the breadcrumbs on a shallow plate. Roll the croquetas in the egg, then crumbs, making sure each is well coated. Put the croquetas on a baking tray, then cover loosely and chill for a few hours to firm up, so they don't break up when you fry them.
  • Pour the groundnut oil into a pan until it is no more than a third full, and heat to 180C, or until a cube of bread dropped in turns golden within 30 seconds. Deep-fry the croquetas in batches for 2-3 mins per batch, keeping an eye on the temperature. If the oil is too hot, the croquetas will darken on the outside before the inside is hot - they should be golden. Use a slotted spoon to transfer the croquetas to a plate lined with kitchen paper, leave to drain for a few minutes, then serve with the aïoli.

Nutrition Facts : Calories 212 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.3 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

FULLBLOOD WAGYU CHORIZO RISOTTO CROQUETTES



Fullblood Wagyu Chorizo Risotto Croquettes image

Categories     Beef

Number Of Ingredients 22

1 pound Croquettes: Double 8 Cattle Company Fullblood Wagyu Beef Chorizo
2 tablespoons Olive Oil
1 White Onion (diced)
1 cup Arborio Rice
1 cup Manchego Cheese (grated)
2 cup Heavy Cream
2 cup Chicken Stock
1/2 cup Chives (minced)
2 cup Flour (for dredging)
6 Eggs (whipped)
2 cups Panko Bread Crumbs
1 Kosher Salt (to season)
2 Tomato Jamz: Shallots (minced)
2 Garlic Cloves (minced)
2 cups Tomatoes (peeled and diced)
1/4 cup Sugar
2 tablespoons Tomato Paste
2 tablespoons Balsamic Vinegar
1 teaspoon Ground Cumin
2 tablespoons Fresh Basil (chiffonade)
1/2 teaspoon Red Pepper Flakes
1 Kosher Salt & Freshly Ground Black Pepper (to season)

Steps:

  • PREPARING THE CHORIZO RISOTTO CROQUETTES: Bring a medium-sized pot over medium-high heat. Add 1 tablespoon of olive oil and the diced white onion to the pot. Cook for 1 minute.Then, add the Arborio rice. Toss to combine, and cook until rice is lightly toasted. Add the chicken stock, and bring to a boil. Remove the pot from heat, and cover with aluminum foil. Place the pot in a preheated oven at 350°F for 15 minutes. When finished, remove it from oven and let it rest at room temperature (still covered) for 5 minutes.Place the ground chorizo and 1 tablespoon of olive oil in a large skillet, and brown the beef over medium heat. When the chorizo is fully cooked, add the cooked rice, heavy cream, and manchego cheese. Season with kosher salt and freshly ground black pepper. Cook for 3-5 minutes until the liquid has been absorbed by the rice. Add the chives, and remove the skillet from heat. Spread the mixture flat on a sheet tray, and place it in the refrigerator to fully cool.Preheat your fryer to 350°F.When the mixture is completely cooled, scoop it into balls using an ice cream scoop or tablespoon. Place three bowls on the table. Fill the first bowl with the flour, the second bowl with the whipped eggs, and the third bowl with the panko bread crumbs.Place the balls in the flour mixture, then dip it in the bowl of eggs, and then in the bowl with the panko bread crumbs. You may have to reshape them into ball form after coating them with flour, eggs, and bread crumbs.Place the balls into a preheated fryer at 350°F, and cook for 2-3 minutes. Season with kosher salt.
  • PREPARING THE TOMATO JAM: Place the minced shallots and garlic with 1 tablespoon of olive oil in a medium-sized skillet over medium heat. Cook for 2 minutes.Then, add the tomato paste. Cook for an additional 1 minute. Add the balsamic vinegar, cumin, tomatoes, sugar, and red pepper flakes. Continue to cook for 8-10 minutes or until all liquid has reduced. Toss in fresh basil, and season with kosher salt and freshly ground black pepper.
  • FINAL STEPS: Place the tomato jam on a plate. Top with the chorizo risotto croquettes.Garnish with green onions.Serve, and enjoy!

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