|Sat Fat 3.2g||16%|
Heat the oven to 200c.
Melt the butter and whisk in the flour.
Season well, add the nutmeg.
Slowly whisk in the milk on a medium heat. Add the bay leaf and cook for a few minutes until thickened.
Mix in the cheese, potato and ham and stir well. Leave for five minutes to infuse.
Remove the bay leaf and spread the mixture out into an even rectangle on a cling film lined oven tray.
Score into 16 rectangles. Take each rectangle, roll into a short, fat sausage and roll through the breadcrumbs. Repeat until finished.
Remove the clingfilm from the baking tray, spray the croquettes with a little cooking oil and cook for 8-10 minutes until warmed through. Don’t cook too long or they will start to spread and collapse.
Serve warm with spicy tomato salsa.
270g Roosters, boiled, peeled and mashed
125g thick cut ham, cut into ½cm cubes
100g grated Manchego or strong Cheddar
Salt and pepper
Golden breadcrumbs to coat
50g plain flour
220ml semi-skimmed milk
1 bay leaf
A grating of nutmeg
Aromatic Potato, Pea & Mint Soup with Garlic Toasts
Give your taste buds a mid-week treat with this aromatic potato, pea and mint soup. Don't forget to serve with garlic toasts to make your meal extra special!
Pulled Pork & Tomato Layered Potato Bake
Here's a clever way to use up leftovers from a weekend roast. Packed with hearty flavours and warming herbs and spices, it's a real mid-week treat.
Soy, honey and ginger combined with the darker meat from the thigh make this a dish rich in flavour, perfect for a midweek family meal.