Meat Croquettes

meat croquettes croquetas de carne

Since for about more than a month everything is turning around christmas, my recipes should do to. So much family, friends and work lunches/dinners, and so much leftovers that in some point you just throw away, bored of seeing them everyday in your fridge. Meat leftovers from a soup or a roast are not going to be a problem anymore.

Some years ago I posted a recipe of cannelloni from leftover meat, and today it’s the turn of the Croquettes. Very easy, crispy on the outside and creamy on the inside. They also freeze well so you can store them and deep-fry them whenever you have some friends over, pairing them with some beer and dips.

It’s a typical dish in Spain, well, better said, a tapa. You can find croquetas  in many tapas bars in Spain and most of spanish moms have their own recipe to make them, with many other different fillings. But you don’t need to travel so far for that, you can bring Spain to your home following this recipe.

Ingredients

  • 300 g leftover meat (turkey, chicken, beef, pork, goose… a mixture of all, it doesn’t matter)
  • 500 ml milk
  • 60 g unsalted butter
  • 60 g  plain flour for the béchamel, and some more for the rolling
  • a little finely diced shallot
  • salt, ground pepper and ground nutmeg
  • bread Crumbs
  • 2 Eggs
  • sunflower oil, for deep-frying them

Preparation

Heat the butter in a medium, heavy-bottomed saucepan over a medium heat and, when the butter melts, add the onion and fry gently for a minute until transparent. Turn the heat down, gradually stir in the flour and cook gently, stirring regularly, until it loses its raw flavour – this should take about 8–10 minutes. Gradually stir in the hot milk, beating it in well, until you have a smooth paste. Cook for another 15 minutes until it thickens, then fold through the finely diced meat and season to taste with a grating of nutmeg, some salt and ground pepper. Put the béchamel in a bowl and allow to cool, then put the mixture into a piping bag, and refrigerate for at least 2 hours.

Put the beaten eggs and some flour each separately  into bowls,  and the breadcrumbs into another. On a floured surface, pipe out the mixture into cylinders (5 cm length, 1,5-2 cm o) flour them good, dip into the egg and then roll in the breadcrumbs until well coated.

Heat the olive oil in a large pan to 180 ºC, or until it begins to shimmer. Prepare a plate lined with kitchen roll. Fry the croquetas in batches for a couple of minutes until golden all over, then lift out with a slotted spoon and serve at once (they are also very good on the next day ;)).

meat croquettes croquetas de carne

 

Read you soon!

H.

 

 

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Meatloaf Cupcakes

Meatloaf Cupcakes 005_2

I’m always looking for recipes that I can make in not much time and that are party friendly. By party friendly I mean easy to eat with no need of using cutlery. I meet my girls once a week for Girls Night and every one of us brings something to eat or drink. It’s a good way of sharing the costs and takes a conveniently short time, since we usually meet after work.

Looking around on my favorite cooking blogs I found this recipe, Meatloaf Cupcakes. Actually it’s meant to be a different way of serving meatloaf, so children would find it more appealing.

With some changes I think I’ve found my next Girls Night Recipe and I hope they enjoy them like I did today with my flatmate! Btw 3 of them is a generous portion 😉

Ingredients for 10 Cupcakes

Meatloaf

  • 1 ts olive oil
  • 100gr finely chopped onion
  • 50gr finely chopped carrot
  • 1 ts dried oregano
  • 2 garlic cloves, minced
  • 120gr ketchup
  • 500gr ground beef, extra lean (raw)
  • 125gr bread crumbs
  • 2 ts mustard
  • 1 ts Worcestershire sauce
  • 1/4 ts freshly ground black pepper
  • 2 large eggs
  • Cooking spray
  • BBQ sauce

Mashed Potatoes

  • 4 medium potatoes (about 900gr)
  • 125ml milk
  • 2 TS butter
  • 1/2 ts salt
  • 1/4 ts freshly ground black pepper

Preparation

Preheat oven to 180°C.
Heat the olive oil over medium-high heat. Add the onion, carrot, oregano, and garlic; sauté till the onion looks transparent. Let it cool down, if not you could burn yourself when mixing with the rest.
Combine onion mixture, beef, eggs, ketchup, bread crumbs, mustard, Worcestershire sauce and black pepper in a large bowl.
Spray the muffin tin with cooking spray and distribute the meat mixture into 10 muffin cups. Bake at 180°C for 25 minutes. Turn off the oven and let it stay for 5 minutes inside. Wait until cold, then they’re easier to remove from the tin and they would not fall apart.
While the meatloaf is in the oven, boil the potatoes for about 15-20min. Add milk and remaining ingredients; stir with a fork to desired consistency. Decorate as you wish.

Read you soon!

H