Sweet Potato Chorizo And Manchego Croquettes Recipes

CHORIZO AND MANCHEGO CROQUETAS

Steps:

• Melt the butter in a pan and stir in the flour to make a thick paste.
• Gradually stir in the milk until you have a smooth sauce. Simmer for 10-15 minutes. Add the cheese and stir until melted, then stir in the chorizo and season really well. Scoop into a tray or dish, cool, then chill completely in the fridge. (This can take 2-3 hours, or you could do it the day before.)
• Put the egg on one plate and breadcrumbs on another. Scoop out large teaspoonfuls of the mix and roll each into a ball about 3cm across. Roll the balls in the egg then the crumbs. Repeat so you have a double layer of egg and breadcrumbs.
• Fill a pan 1/3 full with oil and heat to 180C (or until a cube of bread browns in 30 seconds), then deep fry the balls in batches for 2-3 minutes until golden. Scoop out and drain on kitchen paper.

SWEET POTATO AND CHORIZO CROQUETTES

Steps:

• 1. Preheat the oven to 170°C, then place the sweet potatoes on a roast­ ing tray and bake in their skins for about 40 minutes, or until soft all the way through. Allow to cool and then cut them in half length­ ways and scoop out the flesh. Mash the flesh with a fork and set aside (you should get about 250g mashed sweet potato). 2. Meanwhile place the chorizo in another roasting tray or ovenproof pan and roast in the same oven for about 10 minutes. Allow to cool then place in a food processor and pulse until the chorizo is the texture of very coarse crumbs. Set aside. 3. Melt the butter in a medium pan over a low heat. Remove from the heat and tip in the flour, then return to a medium heat and stir continuously for around 4 minutes to 'cook out' the flour. Remove the pan from the heat and pour in half the milk; it will bubble and thicken immediately, so keep stirring to avoid any lumps forming. Add the remaining milk to the pan, return to a low heat and continue to stir as the mixture thickens. Cook for 4-5 minutes to produce a thick white sauce that will make up the base for the croquettes. Set aside to cool completely. 4. In a large bowl, mix together the chorizo, 250g sweet potato mash and the white sauce until all is combined. Add the spring onions, season with salt and pepper and mix again. 5. Set 3 large bowls out in front of you on the work surface: some flour for dusting in one, the beaten egg in another and the panko breadcrumbs in the third. Use a set of scales to weigh out 25 x 30g balls then roll them in the bowl of flour and toss to make sure they get an even coating. Dip each floured ball in the beaten egg and then roll in the crumbs. Place all the crumbed croquettes in a single layer on a large tray and chill in the fridge until ready to fry. 6. If you have a deep fryer, turn it on and heat the oil to 170°C. Fry the croquettes in batches for about 4-5 minutes until golden and crispy - do not overcrowd the pan. If you do not have a deep fryer, see the deep-frying notes on page 288. Remove with a slotted spoon, drain on kitchen paper and serve hot. They work particularly well with saffron aioli, which you can find a recipe for on page 274 of the Caravan cookbook.

SWEET POTATO CHORIZO AND MANCHEGO CROQUETTES

Steps:

• Drain any excess water from FullGreen packets and dry on kitchen paper well
• Remove skin from chorizo and roast in the oven for 10 minutes, cool
• Blitz chorizo in a food processor, set aside
• Melt butter in a pan on low heat, add flour, and stir and cook for about 5 minutes.
• Gradually add milk, whisking constantly, so there are no lumps
• Cook for 5 minutes until you get a thick white sauce, set aside to cool
• In a bowl, mix the blitzed chorizo, Manchego, sweet potato, white sauce, spring onions, garlic powder, salt, and pepper
• Add beaten egg in one bowl, panko breadcrumbs in another bowl, and a little flour in another bowl
• Now you are ready to roll! Roll mixture into small ball shapes. It would help if you got about 2 dozen. Roll them around in the flour, dip into the egg and then the breadcrumbs, place them all on a tray, ready to fry
• Pan-fry the croquettes in batches until golden and crispy. Do not overcrowd pan
• Drain on kitchen towels and serve hot
• Enjoy!

SWEET POTATO CONFIT WITH CHORIZO AND CRèME FRAîCHE

Steps:

• In a small bowl, mix together crème fraîche and citrus juice and refrigerate until you are ready to assemble the dish. Heat oven to 350 degrees.
• Scrub but do not peel the sweet potatoes, then slice into 1/2-inch-thick disks. Place in a single layer in one large baking dish, or in 2 smaller baking dishes if all the slices won't fit. (A few slices can overlap, but keep this to a minimum.) Season well with salt and black pepper. Pour in enough olive oil to just cover slices. If a few edges are exposed, don't worry. If also using bacon fat, pour or spoon it over the slices.
• Bake for 1 hour or until fork tender. Remove the baking dish from the oven, let the oil cool slightly, then carefully remove the slices with a slotted spatula, letting most of the oil drip back into the baking dish before placing the slices on a plate or sheet pan. Reserve 4 tablespoons oil and set aside. (At this point the slices can be refrigerated for up to 5 days.)
• In a large, heavy skillet, place 2 tablespoons of the reserved oil, the butter and the chorizo over medium heat. Cook, breaking up the sausage into the smallest bits you can and stirring occasionally to render the fat, about 5 to 10 minutes.
• Heat another large sauté pan, or a griddle over medium-high heat, and add the sweet potato slices in batches, frying a couple of minutes on each side until they start to crisp and caramelize. (The sweet potatoes can cook in the pan without additional fat, but if they are sticking, you can use a bit more of the reserved oil.) Add sweet potatoes and pecans to the pan with the chorizo and gently turn the slices a few times until they are well coated, being careful not to break them.
• Remove sweet potatoes to a serving plate, spoon remaining chorizo-pecan mixture evenly over the slices, then add small dollops of creme fraîche. Sprinkle with torn mint leaves. Serve immediately, with any remaining crème fraîche on the side.

CHORIZO CROQUETAS WITH AïOLI

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.

SWEET POTATO & CHORIZO QUESADILLAS

Steps:

• Heat oven to 200C/180C fan/gas 6. Pierce the potatoes a few times each and put on a baking tray. Cook for 50 mins until really soft. Leave to cool slightly.
• Scoop the sweet potato flesh out of the skins into a bowl. Mash with the coriander, season and gently fold through the feta. This can be done earlier in the day - cover and keep in the fridge. Heat a large griddle pan.
• Spread the sweet potato mixture over half of each tortilla, top with chorizo slices and fold the other side over. Cook on the hot griddle pan for 3 mins each side until golden. Cut each tortilla in half and serve.