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.

 

 

Honey & Beer Marinated Chicken

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There is no big story behind this recipe. I saw a picture in Pinterest, and I had to try it. Since I love beer, it just couldn’t be bad, and it turns out, it wasn’t. Another dish to bring to my weekly Girls Night and enjoy while watching Germany’s Next Top Model.

I followed this recipe from The Beeroness. I had to do some changes because I couldn’t find stout beer at my supermarket so I used brown ale and some sesame seeds and chives for garnish. I’m sure It would have been lot better with the right kind of beer, this woman knows her stuff, but well, improvising it’s kinda my thing 😉

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H

Cannelloni like at home…

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I sometimes have the problem that I cook too much and then I don’t know what to do with the rest of it. This recipe helps me with that problem. Leftovers from a turkey, chicken roast or from a chicken and beef soup are the basics for making this cannelloni.

My dad does them every year in Christmas with the leftovers of the 1000 kg turkey that my mum cooks for Christmas Eve 😀 and that’s why they feel like home every time I cook them. It’s a very easy recipe, it just takes time putting the “rolls” together, so let’s get to it 😉

Ingredients for 6 servings (4 cannelloni each)

  • 1 roasted chicken meat
  • 200gr foie gras
  • 4 hard boiled eggs
  • 500g lasagne pasta sheets
  • 1l milk
  • 100gr unsalted butter
  • 1’5 onions, chopped
  • 3Ts flour
  • parmesan
  • salt, pepper and nutmeg

Preparation

Chop the roasted chicken meat and the hard boiled eggs in dices. Then mix the meat, foie gras and eggs in a bowl. Reserve in the fridge.

Bring a large pan of water to a boil, add salt and cook the pasta sheets one by one for 3 or 4 minutes. You want to soften them, but not to over cook them. Drain and lay them on a wet tea towel, you’ll have to be careful, they like to stick to each other 😉 Cut the pasta sheets in halves. I always buy lasagna sheets, if there are some left I can use them for something else.

To make the canellonni, take a fresh pasta sheet and spread about 1 full Ts of the chicken mixture over the middle of the pasta sheet and roll up. Transfer the rolled cannelloni to the casserole. Repeat with the other 23 sheets.

For the bechamel. In a medium saucepan, melt butter over medium heat. Add onion; cook until onion is soft. Add flour, season with salt and fresh grated nutmeg, and cook, stirring, until the mixture is pale golden with a nutty aroma. Whisking constantly, add half the milk. Add the remaining milk and whisk until smooth. Cook, whisking constantly, until the sauce comes to a boil and thickens.

Cover the cannelloni with the bechamel and sprinkle with fresh grated parmesan. Bake in a preheated 180ºC oven for 20 minutes until cheese is browned.

Hope you like it!

Have you tried any of my recipes yet? Let me know in your comments 😉

Read you soon!

H

2. Cut the pasta sheets in half, they should be at least four by six inches. Bring a large pan of water to a boil, add 3 tablespoons of salt and cook the pasta sheets for 3 to 4 minutes. You want to soften them, but not overcook them. Drain, then lay them on a wet tea towel. Sprinkle with some water, cover with another wet tea towel before adding a second layer of pasta to prevent them from sticking.

3. Put 1 ½ cups Simple Tomato Sauce in the bottom of a large casserole dish (9 x 14 x 2 inches).

4. To make your cannelloni, take a fresh pasta sheet, put it on your work surface and with a towel or paper towel pat it dry. With a spatula, spread about ¼ cup of the chicken mixture over the middle of the pasta sheet, leaving one inch at the top and bottom. Roll up in jelly-roll style. Transfer the rolled cannelloni to the casserole. Repeat with the other sheets.

– See more at: http://www.parmesan.com/recipes/chicken-cannelloni-recipe/102/#sthash.DgGhgPAB.dpuf

2. Cut the pasta sheets in half, they should be at least four by six inches. Bring a large pan of water to a boil, add 3 tablespoons of salt and cook the pasta sheets for 3 to 4 minutes. You want to soften them, but not overcook them. Drain, then lay them on a wet tea towel. Sprinkle with some water, cover with another wet tea towel before adding a second layer of pasta to prevent them from sticking.

3. Put 1 ½ cups Simple Tomato Sauce in the bottom of a large casserole dish (9 x 14 x 2 inches).

4. To make your cannelloni, take a fresh pasta sheet, put it on your work surface and with a towel or paper towel pat it dry. With a spatula, spread about ¼ cup of the chicken mixture over the middle of the pasta sheet, leaving one inch at the top and bottom. Roll up in jelly-roll style. Transfer the rolled cannelloni to the casserole. Repeat with the other sheets.

– See more at: http://www.parmesan.com/recipes/chicken-cannelloni-recipe/102/#sthash.DgGhgPAB.dpuf

2. Cut the pasta sheets in half, they should be at least four by six inches. Bring a large pan of water to a boil, add 3 tablespoons of salt and cook the pasta sheets for 3 to 4 minutes. You want to soften them, but not overcook them. Drain, then lay them on a wet tea towel. Sprinkle with some water, cover with another wet tea towel before adding a second layer of pasta to prevent them from sticking.

3. Put 1 ½ cups Simple Tomato Sauce in the bottom of a large casserole dish (9 x 14 x 2 inches).

4. To make your cannelloni, take a fresh pasta sheet, put it on your work surface and with a towel or paper towel pat it dry. With a spatula, spread about ¼ cup of the chicken mixture over the middle of the pasta sheet, leaving one inch at the top and bottom. Roll up in jelly-roll style. Transfer the rolled cannelloni to the casserole. Repeat with the other sheets.

– See more at: http://www.parmesan.com/recipes/chicken-cannelloni-recipe/102/#sthash.DgGhgPAB.dpuf

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Chicken Wonton

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I had yesterday a dinner party at a friend’s house. We assigned the courses so the host didn’t have so much work to do alone. I was in charge of the appetizers and dessert.

One of the appetizers were these chicken wontons. Long ago I saw a similar recipe in Pinterest and I bought some wonton wrappers so I could do something alike and yesterday was the day 😀

It’s an easy and fast recipe. You can put everything you like inside, wonton wrappers work quite good with everything. I’m thinking of something diferent for tonights dinner with the rest of the wrappers I didn’t use yesterday.

Ingredients

  • 24 wonton wrappers
  • olive oil cooking spray
  • sesam oil
  • a chicken breast
  • 10 asparagus
  • 4 spring garlic
  • 1 mozzarella
  • salt and pepper

Preparation

Preheat the oven to 180ºC. Spray the muffin tin with the olive oil cooking spray. Push a wonton wrapper in each muffin tin.

Cut the asparagus, spring garlic and chicken in little dices. Take a wok or a pan and  sauté the chicken first, with sesam oil. When done take out the wok/pan and sauté the vegetables. Add the chicken again and sauté all together for 2 minutes, now you can add salt and pepper. Let the mixture cool down.

Cut the mozzarella in dices as well and mix it with the other ingredients in a bowl.

Now it’s time to fill in the wrappers, don’t put too much or they won’t close. It’s supposed to be a bite, we don’t want them too big for our mouths 😉

Put the muffin tin in the oven for about 15 min until the ends are slightly browned and you’ll be done. Serve hot with a soy sauce dip.

Did you try any of my recipes yet? Let me know!

Read you soon!

H

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